Sheet Pan Tomato Soup

Ingredients

• tomatoes (12 piece)
• olive oil (3 tablespoon)
• onion (1 piece)
• garlic (4 clove)
• basil (1 bunch)
• vegetable broth (4 cup)
• salt (1 teaspoon)
• black pepper (1 teaspoon)
• cream (1 cup)

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, and toss to coat. Season with salt and pepper and toss again. Roast in the preheated oven for 25 to 30 minutes, or until tomatoes are soft and slightly caramelized.
3. Transfer the roasted vegetables to a large pot. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth.
4. Stir in the cream and fresh basil. Taste and adjust seasoning with salt and black pepper if necessary. Serve warm.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 350
• fat: 15 g
• sats: 6 g
• carbs: 45 g
• fibre: 8 g
• protein: 10 g
• salt: 2 g