Healthy Roasted Tomato Basil Soup
Delicious, healthy, flavorful tomato basil soup!
Ingredients
Roasted Tomatoes:
- 2 pounds tomatoes, halved or sliced
- 5 garlic cloves, peeled
- 2 small yellow or white onions, cut into thick slices
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Soup:
- 1 28 oz. can whole peeled tomatoes
- 1 cup vegetable broth or chicken broth or water
- ½ cup loosely packed fresh basil
- 1 teaspoon fresh thyme
- ½ cup almond milk or other non dairy milk
- 1 ¼ teaspoon salt + more to taste
- ¼ teaspoon pepper + more to taste
Instructions
- Preheat oven to 400 degrees F. Place tomatoes on a large parchment-paper-lined or foil-covered baking pan in a single layer.
- Place onions and garlic on the same baking pan. Depending on the size of your baking pan, this may need to be done in two batches.
- Drizzle with olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake for about 40 minutes.
- While vegetables are cooking, combine canned tomatoes, broth, basil, thyme, and milk in a blender and blend until mixture is completely smooth. Add this blended mixture to a medium-large soup pot.
- Once vegetables are done roasting, add them to the blender and blend until smooth.
- Add blended roasted vegetables to the pot and bring the soup to a simmer. Simmer for 10-15 minutes. Add remaining salt and pepper to taste. Serve with any favorite crackers or grilled cheese sandwiches and enjoy.
Notes
If you don't have a blender, you can always use a food processor or hand immersion blender to process the tomatoes and other roasted veggies.
Nutrition
Serving: 1large bowl | Calories: 276kcal | Carbohydrates: 18.3g | Protein: 19.4g | Fat: 17.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10.6g | Cholesterol: 1.2mg | Potassium: 65.2mg | Fiber: 5.4g | Sugar: 8.1g | Vitamin A: 2775IU | Vitamin C: 101.5mg | Calcium: 203mg | Iron: 1.9mg