Roasted Tomato Basil Soup
When it comes to soup season, this is the recipe I make first. I love to use up tomatoes from the summer harvest by transforming them into an incredibly delicious and nutritious meal.
Servings: 2 servings
Ingredients
- 6 roma tomatoes
- 1 head of garlic
- 1/2 medium yellow or white onion
- 2 sprigs fresh rosemary
- 2 Tbsp olive oil
- 5-10 fresh basil leaves
- 1 cup vegetable broth low or no sodium
- 1 tsp salt + more to taste
- 1/2 tsp pepper
Instructions
- Preheat the oven to 400 degrees F. Add the tomatoes, onion, garlic, and fresh rosemary to a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper.
- Bake for 25 minutes and allow to cool for 5 minutes. Remove garlic cloves from the bulb. To a blender or food processor, add in your fresh basil, tomatoes, garlic cloves, and onion. Add in the vegetable broth, and blend until your desired consistency.
- Pour the soup into a saucepan and gently bring to a simmer. Enjoy immediately, or allow to cool before refrigerating!