Ingredients
Scale
- 4 large ripe tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh basil leaves
- 1 cup vegetable broth
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C).
- Toss the tomato halves and garlic with olive oil, salt, and pepper. Roast for 25-30 minutes until caramelized.
- In a blender, puree the roasted tomatoes and garlic with basil leaves and vegetable broth until smooth.
- Pour the mixture into a pot and simmer for 10 minutes. Stir in heavy cream and heat through.
- Serve hot, garnished with additional basil if desired.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- You can substitute coconut cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, blending, simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg