Description
A warm and comforting soup made with roasted tomatoes and fresh basil, perfect for chilly days.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup vegetable broth
- ¼ cup fresh basil leaves
- 1 teaspoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Place the halved tomatoes, chopped onion, and minced garlic on the prepared baking sheet. Drizzle with olive oil, salt, and black pepper, ensuring everything is well coated for roasting.
- Roast the vegetables in the oven for about 30-35 minutes until they become caramelized and golden.
- Transfer the roasted vegetables to a blender. Pour in the vegetable broth and add the fresh basil leaves. Blend everything until smooth, adjusting the consistency with additional broth if needed.
- Pour the blended soup into a pot and add the balsamic vinegar. Heat over medium heat, stirring occasionally, until warmed through.
- Serve the soup hot, garnished with extra basil if desired.
Notes
Pairs well with crusty bread or a light salad. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
