Ingredients
Scale
- 2 lb tomatoes, fresh (about 900 g)
- 1 whole head garlic
- 1 small onion
- ¼ cup fresh basil leaves
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- Salt & black pepper, to taste
- ½ cup heavy cream
Instructions
- Preheat oven to 400 °F (200 °C).
- Toss tomatoes, onion, and garlic with olive oil, salt, pepper, and red pepper flakes.
- Spread on a baking sheet and roast for 30 minutes until tomatoes are soft and garlic is fragrant.
- Let veggies cool slightly.
- Squeeze roasted garlic cloves from the head.
- Add garlic, tomatoes, onion, basil, and broth to a blender.
- Blend until smooth.
- Pour blended mixture into a pot over medium heat.
- Stir in heavy cream, adjust salt and pepper.
- Heat until warmed through (do not boil).
Notes
- For a spicier soup, increase red pepper flakes.
- You can freeze the soup for up to 3 months.
- Fresh herbs can be used instead of dried.
- Use a high-speed blender for the smoothest texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg