How To Make Creamy Roasted Tomato Basil Soup
This tomato basil soup is perfectly creamy and comforting even without any cream or cheese added. The best part is it’s a yummy vegan dish.
- 2½lbRoma tomatoes,halved lengthwise
- 1¼lbgrape tomatoes,or cherry, halved lenthwise
- 8garlic cloves,peeled and smashed with the back of a knife
- 3tbspolive oil
- salt and freshly ground black pepper
- 1large yellow onion,chopped, optional
- 1red bell pepper,capsicum, deseeded and diced
- 3tbsptomato paste
- 4cupsvegetable broth
- 2cupsfresh basil leaves,lightly packed, roughly torn
Preheat oven to 430 degrees F.
Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat.
Add the onion, peppers (capsicum) and potato; cook for 6 to 7 minutes while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges.
Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork.
Add the tomatoes, garlic and basil to the broth. Continue to simmer for 2 minutes or until the basil is just soft. Blend soup using a stick blender until smooth.
Sprinkle with extra basil, shaved parmesan cheese (optional), and serve with cheesy garlic bread
- Calories: 157.50kcal
- Fat: 7.63g
- Saturated Fat: 1.08g
- Monounsaturated Fat: 5.08g
- Polyunsaturated Fat: 1.05g
- Carbohydrates: 21.31g
- Fiber: 5.55g
- Sugar: 10.59g
- Protein: 4.31g
- Sodium: 1214.25mg
- Calcium: 75.03mg
- Potassium: 959.15mg
- Iron: 1.81mg
- Vitamin A: 183.08µg
- Vitamin C: 73.67mg
Have your own special recipe to share? Submit Your Recipe Today!