Roasted Tomato Basil Soup
An easy and fresh tomato basil soup made with roasted fresh tomatoes. Hands-on time is less than 15 minutes!
Servings 8 bowls
Calories 89kcal
Ingredients
- 8-10 tomatoes, medium sized
- 2 onions roughly chopped
- 3-4 tablespoons olive oil
- 1 Tablespoon garlic
- 1 jalapeno half seeded
- 4 cups of veggie broth
- 1 cup fresh basil leaves
- 2 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 400 degrees.
- Roast the tomatoes, onions, and jalapeno half with 2-3 tablespoons of the olive oil and the salt, & pepper for about 45 minutes.
- Saute the minced garlic in a large soup pot with the remaining 1 tablespoon of olive oil. Do not let it burn.
- Add the roasted veggies and the juice on the pan to the soup pot with garlic.
- Stir the broth and basil into the soup pot.
- Cover and simmer for 45 minutes to blend all of the yummy ingredients together.
- Blend with an immersion blender.
- Taste and add additional salt & pepper, as you want.
- If desired, stir in 1 cup of coconut milk, yogurt, or cream.
Notes
Tip: A swirl of yogurt, coconut milk, or cream will add the perfect amount of added creaminess to this fresh recipe!
Nutrition
Calories: 89kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 1059mg | Potassium: 341mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1452IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 1mg