Roasted Tomato Soup
This roasted tomato soup uses fresh tomatoes, garlic, onion, all roasted in the oven to enhance their flavors. It's the perfect bowl of soup to enjoy with some bread on a cool day!
- 3 lbs tomatoes
- 1 large yellow onion
- 4-6 garlic cloves (smashed)
- 3 TBS olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup fresh basil (lightly packed)
- 2 cups vegetable broth
- 1/2 cup heavy cream (optional)
- freshly shredded parmesan cheese
- 1/4 cup heavy cream
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet (or two) with foil, and set aside.
Cut your tomatoes in half and place them on the cookie sheet, with the skin side down, open sides up. Cut your onion into quarters, and add them to the pan. Then add your garlic cloves to the pan.
Sprinkle olive oil over the top of the tomatoes. Then sprinkle salt and pepper over the top too.
Roast the tomatoes for 35-45 minutes, or until tender, and edges are golden brown.
Add the tomatoes into a food processor or high powered blender, and add the fresh basil and blend it up until totally smooth.
Add the tomato puree to a pot, and add in the vegetable broth. Stir them together. Simmer for 5 minutes.
Stir in the heavy cream.
Adjust seasonings to taste, and serve immediately.
Top individual bowls with fresh parmesan, and a drizzle of heavy cream if desired.
Calories: 189kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 721mg | Potassium: 605mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2455IU | Vitamin C: 34mg | Calcium: 50mg | Iron: 1mg