Roasted Tomato Soup
Tomatoes are rich in lycopene, a powerful antioxidant that may help reduce the risk of certain diseases.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
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 cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
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Roast the tomatoes in the preheated oven for 30-35 minutes or until they are soft and slightly caramelized.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent.
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Add the roasted tomatoes, vegetable broth, balsamic vinegar, dried basil, dried oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Return the soup to the pot and stir in fresh basil leaves. If desired, stir in heavy cream for a creamier texture.
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Simmer the soup for an additional 5 minutes.
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Serve hot and enjoy!
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.
