Roasted Tomato Soup
Ingredients
-
4
pounds
ripe tomatoes
-
2
tablespoons
balsamic vinegar
-
12
large
garlic cloves
-
4
tablespoons
extra-virgin olive oil
-
to taste
salt & pepper
-
2
medium-size
red onions
-
¼
cup
chopped fresh basil
-
1
tablespoon
finely chopped fresh sage
-
2
cups
water
Instructions
- Preheat the oven to 450ºF and prepare a baking sheet.
- Combine the tomatoes, balsamic vinegar, garlic, 2 tablespoons of olive oil, and salt on the baking sheet.
- Arrange the tomatoes skin side down and roast for about 45 minutes until tender.
- Let the tomatoes cool slightly and then remove the skins if desired.
- In a large pot, heat the remaining olive oil over medium heat and sauté the diced onions until soft, about 10 minutes.
- Add the chopped basil and sage to the onions and cook for an additional minute.
- Transfer the sautéed mixture and roasted tomatoes to a blender and blend until smooth.
- Return the blended mixture to the pot, add 2 cups of water, and season with salt and pepper.
- Bring the soup to a simmer and cook for 10 minutes, adjusting the consistency and flavor as needed.
- Serve warm, optionally topped with chickpeas or a splash of coconut milk.
Nutrition Facts (estimated)
Servings
8
Calories
122
Total fat
8g
Total carbohydrates
13g
Total protein
3g
Sodium
14mg
Cholesterol
0mg
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