Soups & Stewscookingclassy4.9
Roasted Tomato Basil Soup
This soup requires minimal ingredients but yields such amazing results! When you combine several pounds of fresh tomatoes, several cups of fresh basil and a fair amount of garlic you know it's got to be good.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min🔥 Cook: 1h 5m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pot
- blender
📝 Preparation Steps
1
Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright).
Tbsp olive oil, (divided)4 1/2Salt (and black pepper)
2
Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper.
garlic, (peeled and left whole)8 clovesTbsp olive oil, (divided)4 1/2Salt (and black pepper)
3
Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast garlic ⏱️ 15 minutes (or until just golden) and remove, roast onions ⏱️ 30 - 35 minutes (until edges are golden brown) and remove, and tomatoes ⏱️ 40 - 45 minutes until slightly browned.
garlic, (peeled and left whole)8 cloves
4
Pour tomatoes, onions and garlic into a large pot. Add vegetable broth and about 3/4 of the basil. Season with salt and pepper to taste.
garlic, (peeled and left whole)8 clovesSalt (and black pepper)
5
Bring to a boil, cover, then reduce heat and simmer ⏱️ 20 minutes.
6
Blend soup with an immersion blender or in small batches in a blender (only fill blender half full and remove center insert and cover with a kitchen towel). Serve warm topped with remaining basil (chopped).
Nutrition Facts
calories
170 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
3 g
sugar Content
9 g
sodium Content
648 mg
protein Content
3 g
carbohydrate Content
17 g
saturated Fat Content
1 g
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