Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 4 cloves garlic, unpeeled
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for vegan)
- 1/4 cup fresh basil, chopped
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F. Place tomatoes and garlic on a baking sheet, drizzle with olive oil, and roast for 30–35 minutes until tender and caramelized.
- Squeeze roasted garlic from skins. In a Dutch oven, sauté onion in 1 tsp olive oil until soft, about 5 minutes.
- Add roasted tomatoes, garlic, and vegetable broth. Simmer 10 minutes.
- Blend soup until smooth using an immersion blender or countertop blender.
- Stir in cream, basil, sugar (if using), salt, and pepper. Heat gently (do not boil).
- Serve warm with grilled cheese sandwiches.
Notes
- For vegan version, use coconut milk and skip optional cream garnish.
- Roasting the tomatoes deepens flavor significantly — don’t skip this step!
- Fresh basil is key — dried won’t give the same brightness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 142 Kcal
- Sugar: 8g
- Sodium: 398mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
