Description
A warm and comforting roasted tomato soup infused with fresh herbs.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes, onion, and garlic on a baking sheet.
- Drizzle with olive oil, salt, and pepper. Toss to coat.
- Roast in the oven for 25-30 minutes until the tomatoes are caramelized.
- Transfer the roasted mixture to a pot.
- Add vegetable broth, dried basil, and oregano. Simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in fresh basil and balsamic vinegar.
- Serve hot with a drizzle of olive oil if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- This soup can be frozen for up to 3 months.
- Feel free to adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Tomato Soup, Tomato Soup, Soup with Herbs