Description
Experience the comforting flavors of creamy roasted tomato soup, a delightful blend of fresh ingredients that warms the soul and tantalizes your taste buds.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 2 medium yellow onions, chopped
- 4 garlic cloves
- 3 tbsp extra virgin olive oil
- 4 cups low-sodium vegetable broth
- 1/4 cup fresh basil leaves
- 1 tsp brown sugar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Arrange halved tomatoes cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and add wrapped garlic cloves. Roast for about 30 minutes until caramelized.
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes).
- Add roasted tomatoes (and juices) along with vegetable broth to the pot. Stir to combine.
- Simmer for 10 minutes to blend flavors, then use an immersion blender to puree until smooth.
- Taste and adjust seasoning with sugar, salt, or pepper if needed.
- Serve hot, garnished with fresh basil and a drizzle of olive oil.
Notes
- Substitute fresh basil with dried herbs if necessary for convenience.
- For added creaminess, stir in a splash of heavy cream before serving.
- Store leftovers in airtight containers for up to five days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 7g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg