Roasted Tomato Basil Soup
Ingredients
The soup
-
2 ¼
lbs
Roma tomatoes, halved lengthwise
-
1 ¼
lbs
grape tomatoes or cherry tomatoes
-
4 ½
Tbsp
olive oil
-
to taste
Salt and black pepper
-
8
cloves
garlic, peeled and left whole
-
2
small
yellow onions, sliced just under ½-inch thick
-
1 ½
cups
lightly packed fresh basil, divided
-
5
cups
low-sodium vegetable broth
Optional
-
Prepared grilled cheese or grilled cheese croutons
(optional)
Instructions
- Preheat the oven to 425°F.
- Toss the Roma tomatoes with 3 Tbsp of olive oil and season with salt and pepper, placing them cut side up on a baking sheet.
- Brush the onion slices and garlic with the remaining 1 ½ Tbsp of olive oil, season with salt and pepper, and place on a separate baking sheet.
- Roast the garlic for 15 minutes, the onions for 30-35 minutes, and the tomatoes for 40-45 minutes until slightly browned.
- Combine the roasted tomatoes, onions, and garlic in a large pot with the vegetable broth and about ¾ of the basil, seasoning with salt and pepper.
- Bring the mixture to a boil, cover, and then reduce the heat to simmer for 20 minutes.
- Blend the soup using an immersion blender or in batches in a regular blender.
- Serve warm, topped with the remaining chopped basil and grilled cheese or croutons if desired.
Nutrition Facts (estimated)
Servings
6
Calories
170
Total fat
11g
Total carbohydrates
17g
Total protein
3g
Sodium
648mg
Cholesterol
0mg
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