Measurements

• 4 cups Tomatoes
• 2 tbsp Olive Oil
• 1 cup Onions
• 3 cloves Garlic
• 4 cups Vegetable Broth
• 1/2 cup Basil, chopped
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Sugar
• 1/2 cup Cream

Preparation Method

• Preheat oven to 400°F (200°C).
• Place halved tomatoes on a baking sheet.
• Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.
• Roast for 25-30 minutes until soft and slightly charred.
• In a large pot, heat 1 tbsp olive oil over medium heat.
• Add chopped onions and sauté until translucent.
• Add minced garlic and cook for 1 minute.
• Add roasted tomatoes and vegetable broth to the pot.
• Bring to a boil, then reduce heat and simmer for 15 minutes.
• Stir in sugar and chopped basil.
• Use an immersion blender to puree the soup until smooth.
• Stir in cream and heat through without boiling.
• Adjust seasoning with salt and pepper to taste.
• Serve hot, garnished with fresh basil leaves.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.