Description
A comforting and creamy roasted tomato and basil soup, topped with a delightful cream cheese swirl.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- 8 ounces cream cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes.
- Transfer the roasted vegetables to a pot, add the vegetable broth, and bring to a simmer.
- Add the basil leaves and blend the soup until smooth.
- In a small bowl, mix the cream cheese with a bit of water to create a smooth consistency.
- Serve the soup warm with a swirl of cream cheese on top.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Garnish with additional basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg