VEGAN ROASTED TOMATO BASIL SOUP
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
82 kcal
-
Course
Side Dish, Main Course, Soup
VEGAN ROASTED TOMATO BASIL SOUP
Report
Roasted tomatoes and fresh basil, the perfection combination for the ultimate comfort food! This soup is so easy to make and full of flavor. Dairy and gluten-free!
Share:
Ingredients
- 6-7 tomatoes ripe
- 4 garlic peeled, cloves
- 1 vidalia onion peeled and quartered
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 teaspoon sugar SEE NOTE
- ⅓ cup red wine optional, SEE NOTE
- ½ cup basil minced, fresh leaves
- salt to taste
- black pepper to taste
- toppings
- croutons
- vegan parmesan cheese grated
Instructions
- Heat the oven to 400°F (204°C)
- Line a baking sheet with parchment paper for easier clean up.
- Wash and dry the tomatoes and pour the tablespoon of olive oil in the palm of your hand and rub all over the tomatoes.
- Place the tomatoes, onion, and garlic cloves on the baking sheet and roast for 25-30 minutes or until the tomato skins are blackened and beginning to collapse. Let cool.
- Once the tomatoes are cool, peel the skin off and put in the blender (SEE NOTE) with the onion and garlic. Blend until smooth and frothy. The tomatoes will froth up, this will subside once you heat on the stove.
- Pour the tomato mixture into a large sauce pan and add the 2 cups of vegetable broth, the 1 teaspoon sugar (SEE NOTE)), ⅓ cup red wine (SEE NOTE), and salt and pepper to taste. Stir and bring to a boil, then reduce to simmer. Simmer for 15 minutes, add the basil and stir to combine. Serve hot.
- Top with crunchy croutons and vegan parmesan cheese.
Notes
- NUTRTION DISCLAIMER
- If you don’t have a good blender, you can use a food processor, immersion blender (add the broth and wine before blending) or food mill.
- The sugar will cut the acidity from the tomatoes. Taste the soup before adding, and if you don’t think it needs it, don’t add it.
- The wine adds a beautiful flavor to the soup. If you don’t cook with wine, you can add 2 tablespoon of good balsamic vinegar, or just omit it all together.
Nutrition Information
Show Details
Serving
1cup
Calories
82kcal
(4%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
325mg
(14%)
Potassium
388mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1297IU
(26%)
Vitamin C
20mg
(22%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 82kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 325mg | 14% |
| Potassium | 388mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1297IU | 26% |
| Vitamin C | 20mg | 22% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
