Roasted Tomato Basil Soup
User Reviews
4.7
36 reviews
Excellent
Roasted Tomato Basil Soup
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You can't go wrong with a bowl of this classic tomato soup! Serve with a grilled cheese for the ultimate comfort food meal.
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Ingredients
- 3 pounds Roma tomatoes, cut in half lengthwise
- 8 cloves garlic, unpeeled
- 4 tablespoons olive oil, divided
- 1 teaspoon fresh oregano leaves
- Kosher salt and pepper, to taste
- 1 large onion, chopped
- dash of red pepper flakes
- 28 ounces San Marzano tomatoes, canned
- 1 1/2 to 2 cups vegetable broth (can use chicken broth)
- 1 cup Freshly chopped basil
- 1 teaspoon fresh thyme leaves
- Chopped basil and freshly grated Parmesan cheese for garnish, optional
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place the halved tomatoes and garlic cloves on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with oregano, salt, and black pepper.
- Place the baking sheet in the oven and roast for 45 minutes until tomatoes are soft and juicy.
- Remove the roasted garlic from the peels give them a rough chop. Set aside.
- In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 3 to 5 minutes. Stir in the garlic and red pepper flakes. Add the canned tomatoes, 1 1/2 cups of vegetable broth, basil, and thyme. Stir in the oven roasted tomatoes. Let simmer on low for 30 minutes.
- Use an immersion blender to puree the soup in the stockpot until smooth. If the soup is too thick for your taste, you can add additional broth. If you don’t have an immersion blender, let the soup cool for a few minutes and then carefully transfer to a food processor or blender to blend. Season with salt and pepper, to taste.
- Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese, if desired. Serve warm.
Notes
- Be careful when transferring hot soup to a blender or food processor. You may want to wait until it is at room temperature to blend.
- Be careful when transferring hot soup to a blender or food processor. You may want to wait until it is at room temperature to blend.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
423mg
(18%)
Potassium
980mg
(28%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
2526IU
(51%)
Vitamin C
47mg
(52%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 423mg | 18% |
| Potassium | 980mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 2526IU | 51% |
| Vitamin C | 47mg | 52% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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