Tomato Basil Soup
Tomato Basil Soup makes a perfect meal on a cold winter evening, or a delicious appetizer for a crowd. 4 servings as main course. 8-12 servings as an appetizer.
Servings: 4 servings
Ingredients
Prep & Roast
- 2 pounds organic roma tomatoes
- 1 pound organic cherry/grape tomatoes
- 2 small white onions
- to taste sea salt
- to taste black pepper
- 3 tbsp extra virgin olive oil for the tomatoes & onions
For the Soup
- 1 tbsp extra virgin olive oil for the saute
- 1/2 - 1 tsp crushed red pepper use 1 tsp for more heat
- 8 cloves garlic, chopped
- 1 1/2 cups fresh basil leaves
- all the roasted tomatoes and onions
- 3 cups low-sodium vegetable broth
Garnish
- to taste parmesan cheese
- fresh basil leaves, julienned
Instructions
Prep & Roast
- Preheat oven to 425 degrees.
- Cut 2 pounds of tomatoes into quarters. Slice the remaining 1 pound of cherry tomatoes into halves.
- Quarter 2 small onions.
- Place all the tomatoes and onions in a large baking tray. Season with salt, black pepper, and olive oil.
- Into the oven for 40 minutes. Stir halfway through.
For the Soup
- In the meantime, chop the garlic, and set aside the basil leaves.
- Once the roasted tomatoes and onions are done, turn off the stove. Remove from the oven and set aside.
- Heat up a pot on medium heat, once hot, add 1 tbsp of olive oil followed by crushed red pepper. Saute until the pepper sizzles - about 30 seconds.
- Add the garlic and cook for 45 seconds or so. Turn heat to low.
- Spoon all the tomatoes and onions into the pot.
- dd vegetable broth. I added 3 cups because I prefer a thicker texture, you can add up to 4 cups total.
- Add all the fresh basil leaves.
- Bring all the contents of the soup to a boil. Close with a lid, and let it simmer for 10 mins on low-medium heat.
- Once done, turn off the heat. Using a hand held blender, carefully blend on low speed. Alternatively, you can use a Vitamix to achieve a creamy texture.
- Soup is done. Taste and adjust seasonings.
Garnish
- Garnish with fresh basil, black pepper, and parmesan cheese (optional). Enjoy with a sourdough grilled cheese sandwich (optional).
Notes
Nutrition
Calories: 222kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 908mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3383IU | Vitamin C: 53mg | Calcium: 69mg | Iron: 1mg