Roasted Tomato Soup
Tomatoes were originally yellow and were called ‘golden apples’ by the Europeans.
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.
Roasted Tomato Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the tomatoes in half and place them on a baking sheet.
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Drizzle olive oil over the tomatoes and season with salt and black pepper.
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Roast the tomatoes in the preheated oven for 30-40 minutes, or until they are soft and slightly caramelized.
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In a large pot, heat olive oil over medium heat.
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Add the chopped onion and garlic to the pot and sauté until they are translucent.
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Add the roasted tomatoes to the pot and stir well.
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Pour in the vegetable broth and bring the mixture to a boil.
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Reduce the heat and let the soup simmer for 15 minutes.
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Use an immersion blender or a regular blender to puree the soup until smooth.
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Stir in the cream and season with salt and black pepper to taste.
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Serve the roasted tomato soup hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
