Ingredients
Scale
- 2 lb tomatoes, fresh (about 900 g)
- 1 whole head garlic
- 1 small onion
- ¼ cup fresh basil leaves
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- Salt & black pepper, to taste
- ½ cup heavy cream
Instructions
- Preheat oven to 400 °F (200 °C). Toss tomatoes, onion, and garlic with olive oil, salt, pepper, and red pepper flakes. Spread on a baking sheet and roast for 30 minutes until tomatoes are soft and garlic is fragrant.
- Let veggies cool slightly. Squeeze roasted garlic cloves from the head, then add garlic, tomatoes, onion, basil, and broth to a blender. Blend until smooth.
- Pour blended mixture into a pot over medium heat. Stir in heavy cream, adjust salt and pepper, and heat until warmed through (do not boil).
Notes
- Use fresh tomatoes for the best flavor.
- Adjust red pepper flakes to your preferred spice level.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg