Ingredients
• 3 lbs ripe Roma or vine-ripened tomatoes, halved
• 1 small red onion, quartered
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar (enhances sweetness)
• 3 cups low-sodium vegetable or chicken broth
• 1 tsp dried basil (or 2 tbsp fresh, added at the end)
• ½ tsp smoked paprika
• Salt & black pepper to taste
Optional richness boosters:
• 2 tbsp tomato paste (for depth)
• ¼ cup heavy cream or coconut milk (swirled in at the end)
• Fresh basil oil or pesto for garnish
Garnish:
• Fresh basil leaves
• Croutons or grilled cheese croutons
• Drizzle of olive oil or basil oil
• Grated Parmesan or vegan Parm
Instructions
- Preheat oven to 425°F (220°C).
- On a rimmed baking sheet, toss tomatoes (cut-side up), onion, and garlic with olive oil, balsamic vinegar, salt, and pepper. Roast 35–40 mins—until tomatoes collapse and edges caramelize.
- Squeeze roasted garlic cloves from skins. Transfer everything (including juices) to a blender or pot.
- Add broth, basil, smoked paprika, and tomato paste (if using).
- Blend until ultra-smooth:
→ Immersion blender: Right in the pot.
→ Countertop blender: In batches, venting lid. - Pour into a clean pot; warm gently over medium-low (do not boil). Stir in fresh basil (if using) and cream (optional).
- Season with salt and pepper. Ladle into bowls. Top with croutons, fresh basil, and a swirl of olive oil.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 40 mins, Total Time: 50 mins, Servings: 6
Calories: 120 (without cream), 170 (with cream), Net Carbs: 16g, Fats: 7g, Protein: 4g
✅ Naturally vegan (skip cream or use coconut milk), gluten-free, and packed with lycopene & vitamin C.