Roasted Tomato Soup
Tomatoes are technically a fruit, but they are commonly used as a vegetable in cooking.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 2 pound Tomatoes
- 2 tablespoon Olive Oil
- 1 medium Onion
- 2 clove Garlic
- 4 cup Vegetable Broth
- 1 teaspoon Basil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Heavy Cream
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 25-30 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 cook until softened.
- Add the roasted tomatoes, vegetable broth, basil, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Stir in the heavy cream and heat the soup over low heat until warmed through.
- Serve hot and garnish with fresh basil leaves, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 10g
- 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.