Roasted Tomato Soup
Ingredients
The soup base
-
3
lb
Roma tomatoes
-
2
tbsp
Olive oil
-
6
cloves
Garlic
-
¼
cup
Fresh basil
-
½
cup
Vegetable broth
Seasoning
-
1
tsp
Sea salt
-
¼
tsp
Black pepper
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet with olive oil.
- Arrange the halved tomatoes cut side down on the baking sheet and sprinkle chopped garlic on top.
- Roast the tomatoes and garlic for about 25 minutes until the tomato skins pucker, then cool for 10 minutes.
- Transfer the roasted tomatoes and garlic to a blender, add fresh basil, and puree until smooth.
- Pour the tomato puree into a pot, add vegetable broth, salt, and pepper, and bring to a boil.
- Reduce heat to medium and simmer for 10 minutes, adjusting seasoning to taste.
Nutrition Facts (estimated)
Servings
4
Calories
130
Total fat
7.5g
Total carbohydrates
15.2g
Total protein
3.3g
Sodium
500mg
Cholesterol
0mg
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