Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup fresh basil leaves, plus extra for garnish
- 2 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place halved tomatoes cut-side up on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until caramelized.
- In a pot over medium heat, sauté the chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Add the roasted tomatoes and their juices to the pot along with vegetable broth. Simmer gently for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender. Stir in heavy cream.
- Return to low heat, add fresh basil leaves and sugar, adjusting seasoning as needed. Warm through without boiling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg