Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange the halved tomatoes, quartered onion, and garlic cloves. Drizzle with olive oil and season with salt and pepper.
- Roast everything in the oven for about 30-35 minutes until the tomatoes are caramelized and juicy.
- Take the tray out of the oven and let it cool for a few minutes. Then, transfer everything into a blender (or use an immersion blender in the pot).
- Add the broth and blend until smooth. You may need to do this in batches.
- Return the blended soup to the pot, stir in the cream, and let it simmer for about 5 minutes. Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves if you like.
Notes
- For a lighter version, substitute heavy cream with coconut milk or omit it entirely.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop to avoid separation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg