Print
Ingredients
Scale
- 4 lb ripe tomatoes, quartered
- 1 head garlic, cloves separated but skin intact
- ¼ cup + 1 tbsp olive oil
- 1 teaspoon sea or kosher salt
- 1 teaspoon cracked black pepper
- 1 medium sweet onion, diced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 1 quart vegetable broth, homemade or high quality
- 1 sprig fresh thyme
- ¼ cup heavy cream (optional)
- ¼ cup fresh basil, plus more for garnish
Instructions
- Preheat your oven to 400°F and prepare a baking sheet.
- Arrange the tomatoes and garlic on the baking sheet.
- Season with olive oil, salt, and pepper, then roast for 1 hour.
- In a Dutch oven, sauté onions in olive oil until soft.
- Add herbs and deglaze with balsamic vinegar.
- Pour in vegetable broth and simmer with thyme.
- Combine roasted tomatoes and garlic into the broth, add cream if desired.
- Blend the soup until smooth and adjust consistency with broth.
Notes
Ensure tomatoes are ripe for maximum flavor.
Adjust seasonings to fit your taste preferences.
Store leftovers in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Italian
Nutrition
- Calories: 220
- Sugar: 8
- Sodium: 700
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 4
- Cholesterol: 10