Description
This Garlic Roasted Tomato Soup is easy to make with garden-fresh tomatoes.
Ingredients
Scale
- 3 pounds tomatoes, quartered
- 1 red pepper, seeded and roughly diced
- 1 small onion, sliced
- 4–8 cloves garlic, peeled
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- Black pepper to taste
- 1–2 cups broth or evaporated milk
- 1/4 cup heavy cream (optional)
- 1 teaspoon sugar
- Handful fresh basil
Instructions
- Prep: Preheat the oven to 420°F.
- Roast vegetables: Place the tomatoes, red pepper, onion and garlic on a rimmed baking sheet. Toss with olive oil, Italian seasoning, salt and pepper. Roast for 20-30 minutes, until softened, fragrant and starting to brown.
- Blend: Place the roasted vegetables in a blender and process until smooth.
- Finish soup: Add the blended vegetables to a large soup pot. Stir in enough broth or evaporated milk to reach your desired consistency. Add heavy cream, if you like, then season with sugar, fresh basil and additional salt/pepper to your taste. Warm through for a few minutes, then remove the basil before serving hot.
Notes
Can be frozen for up to 3 months. Serve with crusty bread or cooked pasta for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 234 kcal
- Sugar: 13 g
- Sodium: 660 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 20 mg