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EasySoups & BrothsvegetarianCC0 1.0 Universal
Velvety Roasted Tomato and Sweet Basil Soup
Vine-ripened garden tomatoes oven-roasted with whole garlic heads and olive oil until richly caramelized, blended into a silky, comforting soup with fresh sweet basil and cream.
Prep
15 min
Cook
35 min
Total
50 min
Oven
200Ā°C (180Ā°C vent.)
Ingredients
servings
4
- Ripe vine tomatoes, halved1200 g
- Whole head of garlic, halved horizontally1 pc
- Extra virgin olive oil3 tbsp
- Clear vegetable broth400 ml
- Heavy cooking cream80 ml
- Fresh basil leaves15 pc
- Salt1 tsp
Preparation Steps
1
Place halved tomatoes and cut garlic head cut-side down on a parchment-lined baking sheet. Drizzle with olive oil and salt. Roast at 200Ā°C (400Ā°F) for 30 minutes until edges are blistered and sweet.
30 min timer
2
Transfer roasted tomatoes to a pot, squeeze out the softened garlic cloves, and add warm vegetable broth. Blend thoroughly with an immersion blender until completely smooth.
5 min timer
3
Stir in heavy cream and fresh basil leaves, bring to a gentle simmer for 2 minutes, then adjust salt and pepper. Serve warm with crusty croutons.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
190
Protein
4g
Carbohydrates
18g
Fat
12g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar TradiČional RomĆ¢nesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
