Roast Tomato and Basil Soup With Olive Oil Toasts
Tomatoes are botanically classified as a fruit, but they are commonly used as a vegetable in cooking.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 800 gram Tomatoes
- 2 teaspoon Olive oil
- 1 medium Onion
- 2 clove Garlic cloves
- 2 cup Vegetable broth
- 20 gram Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slice Bread slices
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the tomatoes in the oven for 30 minutes, or until they are soft and slightly charred.
- In a large pot, heat some olive oil over medium heat. Add the onion and garlic, and sauté until they are soft and translucent.
- Add the roasted tomatoes, vegetable broth, and fresh basil leaves to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- While the soup is simmering, prepare the olive oil toasts. Drizzle olive oil on both sides of the bread slices and toast them in a skillet over medium heat until golden brown.
- Serve the soup hot with the olive oil toasts on the side.
- Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- Sugars 8g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.