Description
A delicious and comforting roasted tomato soup infused with fresh herbs, perfect for any season.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, basil, and oregano.
- Toss to coat and roast in the oven for 25-30 minutes until the tomatoes are caramelized.
- Transfer the roasted vegetables to a pot and add the vegetable broth.
- Bring to a simmer and cook for an additional 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a creamier texture, add a splash of cream or coconut milk before serving.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg