How To Make Roasted Tomato Soup
A flavorful and comforting soup made with roasted tomatoes.
Serves:
Ingredients
- 2 pounds of tomatoes, halved
- 1 onion, chopped
- 3 cloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried basil
- 1/4 teaspoon of dried thyme
- 4 cups of vegetable broth
- 1/2 cup of heavy cream (optional)
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 400°F (200°C). Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, basil, and thyme. Roast in the oven for 30-35 minutes, until the tomatoes are soft and slightly caramelized.
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In a large pot, bring the vegetable broth to a boil. Add the roasted tomatoes, onion, and garlic to the pot. Use an immersion blender to blend until smooth.
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Return the pot to the stove and simmer the soup for 10 minutes to allow the flavors to meld together. If desired, stir in the heavy cream for a creamier soup.
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Serve the roasted tomato soup hot, garnished with fresh basil leaves.
Nutrition
- Calories : 180kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 950mg
- Total Carbohydrates : 16g
- Dietary Fiber : 4g
- Sugar : 10g
- Protein : 4g
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