Tomato Basil Soup
Ingredients
-
2 ½ - 3
pounds
plump Roma tomatoes
-
6-8
cloves
peeled garlic
-
1
teaspoon
salt
-
1
teaspoon
freshly ground black pepper
-
1
medium
onion, sliced
-
½
red bell pepper
sliced
-
1
cup
packed basil leaves
-
3
cups
liquid (water, chicken or vegetarian broth)
-
1
teaspoon
Italian seasoning
-
1
teaspoon
granulated sugar
-
1
teaspoon
red pepper flakes
-
½
cup
cream or coconut milk (optional)
-
2
tablespoons
unsalted butter or oil
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet.
- Wash and slice the tomatoes, placing them and the garlic on the baking sheet.
- Season with salt, pepper, and drizzle with olive oil, then roast for 40-50 minutes.
- In a saucepan, heat butter or oil, then sauté the onion and bell pepper until translucent.
- Add the roasted tomatoes, garlic, basil, broth, Italian seasoning, sugar, and red pepper flakes to the saucepan, and simmer uncovered for about 20 minutes.
- Blend the soup using an immersion blender until smooth, being careful not to over-blend.
- Return the soup to the pot, add cream if desired, and season to taste, simmering for an additional 10 minutes.
- Garnish with fresh basil and croutons before serving.
Nutrition Facts (estimated)
Servings
6
Calories
184
Total fat
13g
Total carbohydrates
14g
Total protein
5g
Sodium
447mg
Cholesterol
27mg
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