Roasted Tomato & Basil Soup
This roasted tomato basil soup is an easy to make soup using a handful of ingredients. Roasting the tomatoes and onions gives the soup a rich, slightly sweet flavor
Servings: 6
Ingredients
- 3 lbs ripe roma tomatoes cut in half
- 5 cloves unpeeled garlic
- 2 yellow onions cut into quarters
- 1/2 cup olive oil
- 1 tsp salt
- ¼ cup fresh basil leaves
- 2 cups chicken stock
- 1 cup almond milk (or whole milk, coconut milk or heavy cream)
Instructions
- Preheat the oven to 425 degrees Fahrenheit
- Place the halved tomatoes, garlic cloves and quartered onions on a large baking sheet. Drizzle in the olive,
- generously season with salt and bake in the oven for 40 minutes until the tomatoes are caramelized and tender.
- Once the tomatoes and onions are done cooking. Remove the garlic cloves from their skin and add them along with everything from the tray into a blender. Add in the basil and blend until smooth.
- Pour the mixture into a pot and add in the chicken stock and milk and bring to a gentle simmer and leave to simmer for 8-10 minutes to help the flavours meld.
Nutrition
Calories: 237kcal | Carbohydrates: 14g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 479mg | Potassium: 672mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1943IU | Vitamin C: 35mg | Calcium: 91mg | Iron: 1mg