Ingredients
Scale
- 2 cups of ripe tomatoes, chopped
- 1 head of garlic, roasted
- 1 medium onion, diced
- 2 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C) and roast the garlic in foil for 30 minutes.
- Sauté diced onions in olive oil until soft and translucent (about 5 minutes).
- Add roasted garlic, chopped tomatoes, and vegetable broth; simmer for 10 minutes.
- Blend the soup until smooth with an immersion blender.
- Stir in heavy cream, season with salt and pepper, and heat gently.
- Serve in bowls garnished with fresh basil.
Notes
- For a smoother texture, blend the soup longer.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg