Roasted Tomato Soup
Tomatoes are botanically a fruit, but they are commonly referred to as a vegetable in cooking.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Tomato Soup
Ingredients
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 season 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 the remaining olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
-
Add the roasted tomatoes to the pot, along with the vegetable broth, balsamic vinegar, basil, salt, and pepper.
-
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
-
Using an immersion blender or regular blender, puree the soup until smooth.
-
Stir in the heavy cream and cook for an additional 5 minutes.
-
Serve 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.
