Description
A velvety, comforting soup made with oven-roasted tomatoes, garlic, onions, and fresh basil for a rich, naturally sweet flavor.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 large onion, quartered
- 6 cloves garlic, peeled
- 3 tbsp olive oil
- 3 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp tomato paste (optional for deeper flavor)
- 1 tsp sugar (optional, to balance acidity)
- 1/4 cup coconut milk or heavy cream (optional, for creaminess)
Instructions
- Preheat oven to 425°F (220°C).
- Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 25–30 minutes, or until tomatoes are soft and slightly caramelized.
- Transfer roasted vegetables to a pot. Add vegetable broth, tomato paste (if using), and red pepper flakes.
- Bring to a simmer and cook for 10 minutes to blend flavors.
- Add fresh basil, then use an immersion blender to puree until smooth.
- Stir in coconut milk or cream if desired. Adjust seasoning with extra salt, pepper, or sugar.
- Serve warm, garnished with basil and a drizzle of olive oil.
Notes
- Use a mix of Roma and cherry tomatoes for complex sweetness.
- For extra smokiness, broil the vegetables during the last 2–3 minutes.
- Serve with grilled cheese or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 9g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg