Roasted Tomato Basil Soup For Two
User Reviews
5
Roasted Tomato Basil Soup For Two
Description
Roasted Tomato Basil Soup For Two highlights the natural sweetness of tomatoes enhanced by roasting with garlic and onion until caramelized. The soup is pureed with vegetable broth and tomato paste, creating a thick and flavorful base. Fresh basil adds a herbal note, while a touch of heavy cream gives the soup a silky texture without overpowering the tomato essence. The seasoning of oregano and black pepper provides subtle earthiness and spice to the final dish.
This soup works well served hot in modest portions suitable for two, with Parmesan cheese and crushed red pepper flakes garnishing the top to add a salty and slightly spicy contrast. It pairs nicely with grilled cheese sandwiches or crusty bread.
Care is recommended when blending hot ingredients to avoid splatter. The recipe suggests leaving tomato skins and seeds for texture, but for a thinner soup, straining or peeling is an option. Using fresh basil is preferred for the best flavor, with dried basil as a substitute if needed.
Ingredients
- 4 medium (420g approx) tomato cut in half
- 4-5 garlic peeled, cloves
- ½ (40g) yellow onion
- 2-3 tablespoon olive oil
- pinch salt
- pinch black pepper cracked
- 2 cups vegetable broth
- 2 tablespoon tomato paste double or triple concentrated
- 1-2 teaspoon granulated sugar
- ¾ teaspoon oregano dried
- ½ teaspoon black pepper
- 8 large basil fresh leaves
- 3 tablespoon heavy cream
- Parmesan Cheese for garnish, grated
- crushed red pepper for garnish (optional)
Instructions
- In an oven safe dish, add the tomatoes, garlic cloves and onion.
- Drizzle the olive oil and sprinkle salt and cracked black pepper.
- Bake in a pre heated oven at 200°C (400°F) for 40 mins. Take out the garlic cloves at around 25 mins so they don't burn.
- Add everything to a blender. And pour the broth. Blend at high until everything is smooth.
- Pour the mixture into a pot and add in the tomato paste, sugar, dried oregano and black pepper powder. Simmer on low heat for 8-10 minutes
- Then throw in the sliced basil. (Optional: Blend with an immersion blender at this point if you don't want the basil leaves to show.)
- Put in the heavy cream and simmer on low heat for another 1-2 minutes.
- Pour the soup into two bowls. Top with shredded Parmesan cheese and crushed red pepper. Serve hot with my sourdough grilled cheese sandwich!
Notes
- Leave tomato skins and seeds on for texture or strain for a smoother soup.
- Use fresh basil leaves for optimal flavor; dried basil can substitute if fresh is unavailable.
- Be cautious when blending hot ingredients; let cool slightly and blend in batches if doubling the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 294kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 34mg | 11% |
| Sodium | 1162mg | 48% |
| Potassium | 489mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1990IU | 40% |
| Vitamin C | 21mg | 23% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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