Description
A cozy and delicious roast tomato soup that combines the rich, tangy flavors of ripe tomatoes with aromatic herbs and garlic.
Ingredients
Scale
- 2 lbs ripe tomatoes (Roma or vine-ripened)
- 2 tablespoons olive oil
- 1 sweet yellow onion, sliced
- 4 cloves fresh garlic, peeled
- 2 cups vegetable broth (or chicken broth)
- Fresh basil (for garnish)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in halves or quarters and spread them on a baking sheet. Add the sliced onion and peeled garlic cloves.
- Drizzle olive oil over the vegetables and sprinkle with salt and pepper. Toss to coat evenly.
- Roast in the oven for 25-30 minutes until the tomatoes are caramelized and soft.
- Transfer the roasted vegetables to a blender, add broth, and blend until smooth.
- Taste the soup and adjust seasoning if needed.
- Heat the blended soup over low heat and serve topped with fresh basil leaves.
Notes
For a creamier texture, stir in a bit of heavy cream or coconut milk when warming the soup. If desired, serve with grilled cheese sandwiches for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg