Roasted Tomato Soup
Tomatoes are actually a fruit, but they are commonly mistaken for a vegetable.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 800 gram Tomatoes
- 1 piece Onion
- 2 clove Garlic
- 2 teaspoon Olive oil
- 2 cup Vegetable broth
- 10 gram Basil leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
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.
- In a large pot, sauté the onion and garlic in olive oil until softened.
- Add the roasted tomatoes and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Serve hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 16g6%
- 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.