Roasted Tomato Soup

Tomatoes are rich in lycopene, a powerful antioxidant that is more easily absorbed by the body when tomatoes are cooked.

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.

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Medium

Roasted Tomato Soup

Cooking Method: Roasting, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 40 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 pound Tomatoes
• 2 tablespoon Olive oil
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.25 cup Fresh basil leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast the tomatoes in the preheated oven for 25-30 minutes, or until they are soft and slightly charred.
4. In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook until softened.
5. Add the roasted tomatoes, vegetable broth, balsamic vinegar, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
7. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
8. Return the soup to the pot and heat over low heat until warmed through.
9. Serve the soup hot, garnished with fresh basil leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.