Roasted Tomato Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Easy, homemade, creamy tomato soup made with real tomatoes and basil. It’s 100% vegan, healthy, and cooks in 30 minutes!
Course:
Main Course, Side Dish
Cuisine:
American
Keyword:
soup, tomato
Servings: 4 (approx. 4-5 cups)
Calories: 109 kcal
Ingredients
- 3 lbs fresh tomatoes on the vine (can substitute for Roma tomatoes as well)
- 1/2 onion (red or white)
- 7 garlic cloves
- 1 tbsp olive oil (or oil of choice)
- 1 tsp salt
- 1/4 tsp black pepper
- 9-10 basil leaves
- Juice of 1/2 lemon
Instructions
-
Heat oven to 400 F / 200 C.
-
Wash and cut tomatoes in half. Cut onion into thick strips. Lay tomatoes, onions, and peeled garlic on a baking sheet. Pour oil and sprinkle with salt and pepper. Roast for 20-25 minutes until all vegetables are cooked and soft. Let cool for 10 minutes.
-
Add roasted tomatoes, onions, and garlic along with 5 basil leaves and lemon juice in a food processor or high-speed blender. Process until everything is blended. Taste the soup and adjust seasoning as necessary. Add more salt or pepper to taste. If you’d like a stronger basil flavor, add 2-3 more basil leaves. Note: if your soups is too thick, add 2-3 tbsp of water and blend for a few seconds to thin it out.
-
Serve with fresh sourdough bread and basil leaves.
-
Store in air-tight container the fridge for up to 3 days.
Recipe Notes
Nutrition Information: Calories: 109 Fat: 4.3 g Saturated fat: 0.6 g Carbohydrates: 17.4 g Dietary Fiber: 4.6 g Sugar: 11 g Sodium: 600 mg Protein: 3.6 g