Description
A quick and easy roasted tomato soup that’s perfect for weeknight meals and customizable with veggies you have on hand.
Ingredients
Scale
- 3 pounds ripe tomatoes (Roma or vine-ripe)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, roughly chopped
- 4 cups vegetable broth (low-sodium)
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the tomatoes and place them cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Add the diced onion and chopped garlic around the tomatoes.
- Roast for 30-35 minutes until the tomatoes soften and caramelize.
- Transfer the roasted veggies to a blender, add the vegetable broth, and blend until smooth.
- Pour the blended mixture back into a pot and bring to a simmer, stirring occasionally and adjusting seasoning as needed.
- Stir in fresh basil right before serving.
Notes
This soup is versatile; feel free to add any leftover vegetables you have. Perfect with a grilled cheese sandwich!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg