Ingredients
Scale
- 4 lbs ripe tomatoes, halved
- 4 garlic cloves
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves
- 1 cup heavy cream or coconut milk
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes.
- Remove from oven and let cool slightly. Transfer roasted tomatoes and garlic to a blender.
- Add vegetable broth and blend until smooth. Pour into a pot and heat over medium.
- Stir in heavy cream and chopped basil. Simmer for 5 minutes.
- Serve hot, garnished with fresh basil leaves and a drizzle of cream.
Notes
- Replace heavy cream with coconut milk for a vegan version.
- For extra depth, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, blending, simmering
- Cuisine: American, Italian-inspired
- Diet: Vegetarian, Vegetarian-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 12 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
