Roasted Tomato Soup
Ingredients
-
3
lbs.
fresh tomatoes
-
1
yellow onion
onion
-
4
cloves
garlic
-
2
Tbsp
olive oil
-
½
tsp
salt
-
⅛
tsp
freshly cracked pepper
-
½
tsp
dried basil
-
2
cups
vegetable broth
Instructions
- Preheat the oven to 400ºF.
- Cut the tomatoes into quarters or halves, and slice the onion into wedges.
- Place the tomatoes, onion, and garlic on a sheet pan, season with salt and pepper, and drizzle with olive oil.
- Roast the vegetables for 40-45 minutes until browned.
- Transfer the roasted vegetables to a pot and purée with an immersion blender or in a blender with the vegetable broth.
- Add basil and heat the soup over medium until simmering, stirring occasionally for 10 minutes.
- Taste and adjust salt as needed before serving hot.
Nutrition Facts (estimated)
Servings
4
Calories
145
Total fat
8g
Total carbohydrates
18g
Total protein
4g
Sodium
780mg
Cholesterol
0mg
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