Homemade Roasted Tomato Soup Recipe
Classic tomato soup recipe that's packed with roasted tomato flavor with no added cream or sugar
Servings: 4
Ingredients
- 2 pounds Ripe tomatoes cut in half
- 5-6 Garlic cloves
- 1 teaspoon Smoked paprika
- 3 Shallots (Purple Onions) peeled and cut in half
- 1/4 teaspoon Dried oregano
- 1 tablespoon Extra virgin olive oil
- 2 Cups Organic or homemade vegetable broth
- 1 tablespoon Balsamic Vinegar
- Sea salt and freshly ground black pepper to taste
- Sprigs of fresh basil
Instructions
- Preheat the oven to 375F
- Place tomatoes cut-side up in a large roasting tray together with garlic and shallots.
- Drizzle with olive oil, sprinkle with oregano, paprika and season generously with sea salt and black pepper. Roast for 40 minutes to 1 hour, or until the tomatoes are soft and sticky.
- Once veggies are done roasting, place them into a large pan, and pour in the stock.
- Roughly chop and add the basil stalks with most of the leaves. Bring to the boil, then simmer for 10 minutes
- Add in balsamic vinegar, then blend with a hand blender until smooth.
- Pour into bowls, drizzle with extra virgin olive oil and garnish with fresh basil. Enjoy!
Video
Notes
- Use avocado oil in place of olive oil
- do use fresh tomatoes and not canned tomatoes
- for the vegan option- use vegetable stock instead of chicken stock.
- Store leftovers in a bowl in the fridge for up to 5 days and you can freeze for up to 3 months.
Nutrition
Calories: 101kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Sodium: 485mg | Potassium: 626mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2385IU | Vitamin C: 33.7mg | Calcium: 36mg | Iron: 1mg