Roasted Tomato Basil Soup

Ingredients

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  24 oz or 680g

• Grape tomatoes

  Red, ripe, raw, year round average

  20 oz or 567g

• Garlic

  Raw

  8 clove or 24g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Basil

  Fresh

  2 cup leaves, whole or 48g

Directions

1. Preheat the oven to 425°F.
2. Arrange the halved tomatoes and smashed garlic cloves on a baking tray. Drizzle with two-thirds of the olive oil, season with salt and pepper, and roast for about 25 minutes until soft and slightly charred.
3. While the tomatoes roast, heat the remaining olive oil in a medium pot over medium-high heat. Add the chopped onion, diced red bell pepper, and diced potato. Cook, stirring occasionally, until the onion becomes transparent and the potato edges crisp, about 6-7 minutes.
4. Stir in the tomato paste, then pour in the vegetable broth. Season with additional salt, cover, and bring to a boil.
5. Reduce the heat to low and simmer for about 15 minutes, or until the potato is tender. Add the roasted tomatoes, garlic, and basil to the broth, reserving some of the basil for garnish if desired. Simmer for an additional 2 minutes until the basil softens.
6. Blend the soup with a stick blender until smooth. For a smoother texture, optionally strain the soup to remove skins and thick pieces.
7. Garnish with extra basil if desired.

Similar Foods

• Rich and Creamy Tomato Basil Soup
• Roasted Red Pepper and Tomato Soup
• Zucchini Basil Soup
• Tomato & Basil Salad
• Tomato Basil Pasta
• Tomato Basil Layered Salad