Roasted Tomato Basil Soup
This thick and creamy soup is made with both fresh and canned tomatoes and it only take 30 or so minutes to come together! You'll make this one over and over again.
Servings: 6
Ingredients
- 3 pounds fresh tomatoes halved or quartered if large
- 1 medium onion large diced
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 can diced tomatoes (14.5 ounces)
- 2 cups vegetable broth
- 1/2 cup fresh basil plus more for garnish
- salt and pepper
Instructions
- Toss the fresh tomatoes and onion in olive oil. Spread out onto a baking sheet and season liberally with salt and pepper. Roast at 400 degrees for 40-60 minutes, or until blistered and blackened around the edges.
- Scoop the roasted tomatoes into a soup pot. Add garlic, canned tomatoes, and broth. Add in the basil.
- Bring to a simmer over medium heat, and simmer soup for at least 15-30 minutes, or up to an hour.
- Working in batches, puree the soup till smooth in a blender or food processor. (If you have an immersion blender, you can use it directly in the pot of soup).
- Taste and add additional salt or pepper to taste. Garnish with additional fresh basil.
Notes
- Use any tomatoes you like here--grape tomatoes, Romas, vine tomatoes... or a mixture (my favorite)
- Roasting the tomatoes enhances their natural sweetness—don’t skip this step.
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- Add a pinch of sugar if your tomatoes are too acidic.
- For a richer flavor, substitute part of the vegetable broth with cream or milk.
Nutrition
Serving: 1 of 6 servings | Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 318mg | Potassium: 527mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1682IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 1mg
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