Description
Rich and flavorful, this Roasted Tomato Soup is best when you use your fresh summer tomatoes!
Ingredients
Units
Scale
- 3 lbs Fresh Tomatoes
- 1 yellow onion
- 3 cloves of garlic
- 2 Tablespoons of Olive Oil
- 3 tablespoons Tomato Paste
- 1–2 cups Vegetable Broth
- Salt and Pepper
- 1/3 cup fresh basil leaves, finely chopped
- 1/3 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees.
- Core and seed the tomatoes and cut them into wedges. Peel and cut the onion into wedges. Peel the garlic cloves.
- Place the tomatoes, onion, and garlic in a single layer on a baking sheet, drizzle with 2 tablespoons olive oil, and about 1 tablespoon salt and 1/2 teaspoon freshly ground black pepper.
- Roast in the preheated oven for 30 minutes.
- Transfer the roasted tomatoes, onions, and garlic to a blender and blend until smooth.
- In a soup pot, combine the blended tomatoes, 1 cup vegetable broth, tomato paste, finely chopped fresh basil leaves, and parmesan cheese. Add another cup of broth if you’d like your soup thinner. Heat over medium heat a few minutes, until hot, and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup recipes
Nutrition
- Serving Size: 1/4 of recipe (cup size)
- Calories: 177
- Sugar: 12 grams
- Fat: 9.6 grams
- Saturated Fat: 2.3 grams
- Trans Fat: 0 grams
- Carbohydrates: 19.9 grams
- Fiber: 5.1 grams
- Protein: 6.6 grams