Ingredients
Scale
- 2 lbs ripe tomatoes (Roma or vine-ripened)
- 1/4 cup olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1 tsp sugar
- 1 cup fresh basil leaves, roughly chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the tomatoes and place them cut-side up on the baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for about 30 minutes until caramelized.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent (about 5 minutes).
- Stir in the minced garlic and chopped basil; cook for another 1–2 minutes.
- Add the roasted tomatoes (with juices), vegetable broth, and sugar to the pot. Simmer on low for 15 minutes.
- Use an immersion blender to purée until smooth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg