Roasted Tomato Basil Soup
Roasted Tomato Basil Soup might be a good recipe to expand your soup recipe box. One serving contains 176 calories, 5g of protein, and 8g of fat. This recipe serves 4 and costs $2.5 per serving. Winter will be even more special with this recipe. It is brought to you by Sugar Dish Me. 411 person were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Head to the store and pick up olive oil, red pepper flakes, Salt & Pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. With a spoonacular score of 92%, this dish is great. Try Roasted Tomato Basil Soup, Roasted Tomato & Basil Soup, and Roasted Tomato Basil Soup for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 75 minutes
Ingredients:
1 cup freshly chopped basil
4 cups broth (vegetable is best; chicken broth will work)
1 (15 ounce) can diced tomatoes
the tomatoes you roasted
4 cloves of garlic, finely chopped
-kosher salt to taste
2 tablespoons olive oil
1 medium onion, diced
¼ teaspoon crushed red pepper flakes
-about 2½ pounds of roma tomatoes, quartered (any meaty, roast-worthy garden tomato would do)
salt & pepper to taste
Equipment:
oven
baking sheet
aluminum foil
frying pan
pot
stove
blender
Cooking instruction summary:
Pre-heat the oven to 400. Line a rimmed baking sheet or 9 X 13 pan with foil. Spread the quartered tomatoes across the foil in a single layer, drizzle with the olive oil, and toss them around a bit to coat. Spread them back out evenly in the pan and sprinkle with the kosher salt.Roast the tomatoes in the oven for about 45 minutes. Remove the pan from the oven and set the tomatoes aside.In a large stock pot heat the olive oil. Add the onion, and keeping the stove at about medium-high, cook them until they are tender (2-3 minutes should do).Stir in the garlic and crushed red pepper flakes. Cook for about another minute or two.Add the canned tomatoes, fresh basil, and broth. Stir in the roasted tomatoes.Bring the soup to a low boil and then reduce the heat to medium low and continue cooking for about 30 minutes, stirring occasionally.Pour the cooked soup into a blender or use an immersion (stick) blender to pulse the soup to your desired consistency.Garnish with more fresh basil, cheesy croutons, a crusty loaf of bread, or a sprinkle of shredded cheese.
Step by step:
1. Pre-heat the oven to 40
2. Line a rimmed baking sheet or 9 X 13 pan with foil.
3. Spread the quartered tomatoes across the foil in a single layer, drizzle with the olive oil, and toss them around a bit to coat.
4. Spread them back out evenly in the pan and sprinkle with the kosher salt.Roast the tomatoes in the oven for about 45 minutes.
5. Remove the pan from the oven and set the tomatoes aside.In a large stock pot heat the olive oil.
6. Add the onion, and keeping the stove at about medium-high, cook them until they are tender (2-3 minutes should do).Stir in the garlic and crushed red pepper flakes. Cook for about another minute or two.
7. Add the canned tomatoes, fresh basil, and broth. Stir in the roasted tomatoes.Bring the soup to a low boil and then reduce the heat to medium low and continue cooking for about 30 minutes, stirring occasionally.
8. Pour the cooked soup into a blender or use an immersion (stick) blender to pulse the soup to your desired consistency.
9. Garnish with more fresh basil, cheesy croutons, a crusty loaf of bread, or a sprinkle of shredded cheese.
Nutrition Information:
covered percent of daily need
