Description
A rich and flavorful creamy roasted tomato soup that is perfect for any occasion.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 cup vegetable broth
- 1 cup heavy cream
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, and dried basil.
- Roast in the oven for 25-30 minutes until the tomatoes are caramelized.
- Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth.
- Pour the blended mixture into a pot and stir in the heavy cream.
- Heat the soup over medium heat until warmed through, then serve hot.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Serve with crusty bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Creamy Roasted Tomato Soup, Tomato Soup, Italian Soup, Vegetarian Soup