How To Make Rainy Afternoon Tomato Basil Soup
It’s such a great feeling when you know you have a comfortingly warming bowl of creamy and thick tomato basil soup during those rainy afternoons
Serves:
Ingredients
- 2lbstomato
- 1redbell pepper
- 1medium yellow onion
- 6clovesgarlic
- ½cupolive oil
- kosher salt,to taste
- pepper,to taste
- 1tspdried oregano
- 1tspdried thyme
- 1tsptomato paste
- 2cupsvegetable stock
- ½cupbasil leaves,fresh
Instructions
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Preheat the oven to 425 degrees F.
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Trim the stems and cores from the tomatoes, then roughly chop.
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Remove the seeds and ribs from the bell pepper and slice.
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Peel and quarter the onion. Smash and peel the garlic cloves.
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Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
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Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
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Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
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Cover and cook on high for 2 hours.
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Using an immersion blender or a standing blender, puree the soup until creamy.
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Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
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Ladle the warm soup into bowls and garnish with more basil.
Nutrition
- Calories: 156.98kcal
- Fat: 13.87g
- Saturated Fat: 1.93g
- Monounsaturated Fat: 9.91g
- Polyunsaturated Fat: 1.55g
- Carbohydrates: 8.17g
- Fiber: 2.29g
- Sugar: 4.34g
- Protein: 1.62g
- Sodium: 506.04mg
- Calcium: 32.40mg
- Potassium: 354.84mg
- Iron: 0.86mg
- Vitamin A: 77.95µg
- Vitamin C: 36.89mg
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