Ingredients
2 lbs ripe tomatoes, halved
1 small onion, quartered
4 cloves garlic, peeled
2 tablespoons olive oil
Salt and black pepper, to taste
2 cups vegetable broth
1/4 cup fresh basil leaves
1 teaspoon sugar (optional)
1/4 cup heavy cream or coconut milk (optional)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Spread tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper.
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Roast for 30–35 minutes, until tomatoes are soft and slightly caramelized.
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Transfer roasted vegetables to a blender along with vegetable broth and basil. Blend until smooth.
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Pour soup into a pot and heat over medium. Stir in sugar and cream if using, and adjust seasoning to taste.
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Serve warm, garnished with extra basil or a drizzle of cream if desired.