Roasted Tomato Soup

Ingredients - Serves 4

• Heavy cream - 1/2 cup
• Basil - 1/4 cup, chopped
• Chicken broth - 4 cups
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Tomatoes - 2 pounds, halved

Let's Get Started

1. Preheat the oven to 400°F. Arrange the tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
3. Add the roasted tomatoes, chicken broth, and basil to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with additional salt and pepper to taste.
5. Serve the soup hot, garnished with additional basil if desired.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 200
• Fat: 10g
• Carbs: 20g
• Protein: 5g
• Sodium: 500mg
• Sugar: 10g