Roasted Tomato Soup
This is a cozy winter soup that pairs great with a crispy baguette!
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
9
Serves: 6
Ingredients
- 3 lb3 lb3 lb Roma Tomato
- 111 Yellow Onion
- 111 Red Bell Pepper
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 3 cloves3 cloves3 cloves Garlic
- 5 cup5 cup5 cup Vegetable Broth
- 2 tsp2 tsp2 tsp Basil, Dried
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 degrees.
- Roughly chop tomatoes, onion, and pepper and spread in one layer on baking sheet with olive oil, salt, and pepper. Roast for 30 minutes. Add garlic and continue roasting for 15 minutes before removing from oven.
- Bring broth and basil to a boil in a large pot. Reduce heat and simmer.
- Pour the veggie mixture into the pot. Use an immersion blender and blend until smooth.
Notes
You can use a combination of tomatoes (I’ve used plum + grape tomatoes) Add parmesan/red pepper flakes on top!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Soups Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 103 |
| Fat: | 7 g |
| Carbohydrates: | 9 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 1704 mg |
| Fiber: | 2 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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