Tomato soup I make when it gets really cold outside!

Ingredients

• 2 lb Tomatoes (ripe but slightly overripe, washed and quartered)
• 2 tbsp Olive Oil (extra‑virgin, for roasting)
• 1 medium Yellow Onion (peeled and diced)
• 2 units Garlic Cloves (minced)
• 2 cup Vegetable Broth (low‑sodium)
• ¼ cup Heavy Cream (optional, adds richness)
• ½ tsp Salt (adjust to taste)
• ¼ tsp Black Pepper (freshly ground)
• 4 leaf Fresh Basil Leaves (for garnish, optional)

Instructions

1. Prepare Tomatoes

   Wash the tomatoes thoroughly under running water to remove any residue. Pat dry and cut each tomato into quarters.

   Time: PT5M

2. Roast Tomatoes

   Preheat the oven to 375°F. Arrange the tomato quarters on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 20 minutes, turning once, until the skins are lightly charred and the flesh is soft.

   Time: PT20M

   Temperature: 375°F

3. Sauté Aromatics

   While the tomatoes roast, heat 1 tbsp olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 4‑5 minutes until translucent. Add the minced garlic and cook an additional 30 seconds.

   Time: PT5M

4. Combine and Simmer

   Add the roasted tomatoes (including any juices) to the saucepan. Pour in the vegetable broth, bring to a gentle boil, then reduce to a simmer for 15 minutes to let flavors meld.

   Time: PT15M

5. Blend the Soup

   Remove the saucepan from heat. Using an immersion blender, blend the soup until smooth. (If using a countertop blender, blend in batches—be careful with hot liquid.)

   Time: PT3M

6. Finish and Season

   Return the blended soup to low heat. Stir in the heavy cream (if using), salt, and black pepper. Heat for another 2 minutes just to warm through.

   Time: PT2M

7. Serve

   Ladle the soup into bowls, garnish with fresh basil leaves, and enjoy hot.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

4 g

Fiber

3 g