Ingredients
Scale
- 2 lbs (900 g) ripe tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup (240 ml) vegetable broth
- 1 cup (240 ml) heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the halved tomatoes, chopped onion, and minced garlic on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast in the oven for 25-30 minutes until the tomatoes are caramelized.
- Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until smooth.
- Pour the mixture into a pot, stir in the heavy cream, and heat over medium heat until warmed through.
- Serve in bowls, garnished with fresh basil.
Notes
- For a spicier version, add a pinch of red pepper flakes before blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy roasted tomato soup, comfort food, easy soup recipe