Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1/4 cup extra virgin olive oil, divided
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 cup fresh basil leaves
- 4 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Place halved tomatoes on a baking tray, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast for 30 minutes.
- In a large pot over medium heat, add remaining olive oil. Sauté diced onions and minced garlic until translucent (about 5 minutes).
- Stir in fresh basil until wilted. Add roasted tomatoes and vegetable broth; bring to a gentle simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed.
- Serve hot with an optional drizzle of olive oil or garnish with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg