Ingredients
Scale
- 6 large ripe tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25-30 minutes.
- In a large pot, heat remaining olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic and cook for 1 minute. Add roasted tomatoes, vegetable broth, salt, and pepper. Bring to boil, then simmer for 10 minutes.
- Stir in fresh basil leaves. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Serve hot, garnished with extra basil or a drizzle of olive oil if desired.
Notes
- For extra flavor, roast the garlic alongside the tomatoes.
- Use freshly prepared vegetable broth for best taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting, simmering, blending
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
