Roasted Tomato Soup
Tomatoes are technically a fruit, but they are commonly considered and used as a vegetable in cooking.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
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 pepper.
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Roast the tomatoes in the preheated oven for 30-40 minutes, until they are soft and slightly charred.
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In a large pot, heat the remaining olive oil over medium heat.
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Add the chopped onion and minced garlic, and sauté until they are soft and translucent.
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Add the roasted tomatoes and vegetable broth to the pot.
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Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
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Remove the pot from the heat and let it cool slightly.
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Use an immersion blender or a regular blender to puree the soup until smooth.
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Return the soup to the pot and heat it over low heat for a few minutes.
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Serve the roasted tomato soup hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 14g22%
- 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.
