Ingredients
2 lbs (about 900g) ripe tomatoes
1 medium yellow onion
4 cloves garlic
2 tablespoons olive oil
4 cups vegetable broth
1 1/2 cups heavy cream
1/2 cup fresh basil leaves
Salt and freshly ground pepper
1 teaspoon lemon juice
Instructions
Preheat oven to 425°F (220°C)
Toss tomatoes, onion, and garlic with olive oil on a baking sheet
Season with salt and pepper, spread into a single layer
Roast for 35-40 minutes until tomatoes are charred and softened
Transfer roasted vegetables to a high-powered blender
Add vegetable broth, heavy cream, and half the basil leaves
Blend until smooth, scraping down sides as needed
Stir in remaining basil and lemon juice
Adjust seasoning if needed
Serve warm with crusty bread
Notes
For best results, roast until tomatoes are deeply charred and caramelized
Use a high-powered blender to achieve a silky texture
Soup can be refrigerated for up to 4 days
- Prep Time: 15
- Cook Time: 55
- Category: Quick Chicken
- Method: Roasting
- Cuisine: American Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg