Description
A rich and comforting tomato soup perfect for chilly days, infused with roasted flavors and fresh basil.
Ingredients
Scale
- 5 cups fresh tomatoes, roughly chopped
- 1 white onion, chopped
- 4 garlic cloves, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- Pinch of red pepper flakes
- 1/4 cup olive oil
- 3/4 cup heavy cream
- 1/2 cup fresh basil, chopped
Instructions
- Preheat your oven to 425°F (220°C). In a large baking dish, combine tomatoes, onion, garlic, salt, pepper, sugar, red pepper flakes, and olive oil. Toss until everything is evenly coated.
- Roast for about 30-40 minutes or until tomatoes are blistered and caramelized.
- Transfer the roasted mixture to a blender. Add the heavy cream and fresh basil, then blend until smooth.
- Pour the pureed soup into a pot and heat over low-medium heat until warmed through. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
For a dairy-free version, replace heavy cream with coconut cream. Keep an eye on tomatoes while roasting for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg