Ingredients
Scale
- 2 lbs ripe Roma tomatoes, halved
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, smashed
- 1 cup fresh basil leaves
- 2 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange halved tomatoes cut-side up on the baking sheet. Drizzle with olive oil, salt, and pepper.
- Scatter smashed garlic cloves among the tomatoes.
- Roast for 25-30 minutes until caramelized.
- Transfer roasted tomatoes and garlic to a blender, add fresh basil and vegetable broth, then blend until smooth.
- Return to pot over medium heat, stirring until heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg