Roasted Tomato Soup
Tomatoes are technically a fruit, but they are commonly used 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
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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. Drizzle with olive oil and season with salt and pepper.
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Roast the tomatoes in the oven for 30-35 minutes, or until they start to caramelize.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook until softened.
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Add the roasted tomatoes, vegetable broth, balsamic vinegar, salt, and black pepper 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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Use an immersion blender to puree the soup until smooth.
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Stir in the chopped basil leaves and heavy cream.
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Cook for an additional 5 minutes, then remove from heat.
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Let the soup rest for 5 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 16g6%
- Sugars 8g
- 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.
