Slow Roasted Tomato Soup
Tomatoes are botanically classified as fruits, but they are commonly used as vegetables in cooking.
This is vegan and gluten free recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 800 gram Tomatoes
- 2 teaspoon Olive oil
- 1 medium Onion
- 3 clove Garlic cloves
- 2 cup Vegetable broth
- 1 tablespoon Balsamic vinegar
- 10 gram Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Preheat the oven to 300°F (150°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 preheated oven for 45 minutes to 1 hour, until they are soft and slightly caramelized.
- In a large pot, sauté the onion and garlic in olive oil until translucent.
- Add the roasted tomatoes to the pot and stir in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Use an immersion blender or transfer the mixture to a blender to puree until smooth.
- Stir in the balsamic vinegar and season with salt and pepper to taste.
- Let the soup rest for 10 minutes before serving.
- Garnish with fresh basil leaves and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 12g
- 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.