Tomato Basil Soup
Warm up with this homemade easy tomato basil soup recipe: creamy, fresh, and comforting. Simple ingredients, rich flavor, and pure nostalgia in every spoonful.
Servings: 6 servings
Calories: 148kcal
Equipment
- Large Stock Pot
- Baking pan
- Immersion Blender
Ingredients
- 2 pounds roma tomatoes halved
- 3 Tablespoons olive oil divided
- 1 medium yellow onion chopped
- 4 garlic cloves chopped
- 2 Tablespoons sugar
- 2 cups vegetable broth
- ½ cup half and half
- 1 Tablespoon balsamic vinegar
- ¼ cup fresh basil
- Salt & pepper to taste
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Place the tomatoes cut side up on the baking sheet. Drizzle with a tablespoon of olive oil, and sprinkle with salt and pepper. Roast for 1 hour, or until the edges start shriveling.
- Heat 2 tablespoons of olive oil in a large stock pot over medium heat. Add the onions and garlic and cook until soft.
- Stir in the roasted tomatoes, vegetable broth, vinegar, and sugar and simmer for 20 minutes, stirring occasionally.
- Using an immersion blender, blend the soup directly in the pot until smooth or the consistency that you desire. You can also pour the soup directly in a regular blender if you don’t have an immersion blender.
- Add half and half and fresh basil.
- Simmer for 5 more minutes before serving.
Nutrition
Calories: 148kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 335mg | Potassium: 426mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1551IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 1mg