Roasted Tomato Soup Recipe

Introduction

Ingredients

• 4 pounds of ripe tomatoes
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil

Instructions

1. Preheat the oven to 400°F.
2. Wash the tomatoes and cut them in half. Place them in a single layer on a baking sheet.
3. Add the chopped onion and minced garlic to the baking sheet.
4. Drizzle the olive oil over the tomatoes, onion, and garlic. Sprinkle with salt, black pepper, and red pepper flakes.
5. Bake for 45 minutes, or until the tomatoes are soft and slightly browned.
6. Remove from the oven and let cool for a few minutes.
7. Transfer the roasted tomatoes, onion, and garlic to a blender or food processor. Pulse until smooth.
8. Pour the pureed tomato mixture into a large pot. Add the vegetable broth and stir to combine.
9. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
10. Stir in the heavy cream and chopped basil. Simmer for an additional 5 minutes.
11. Remove from the heat and let cool for a few minutes.
12. Using an immersion blender or a regular blender, blend the soup until it is smooth and creamy.
13. Return the soup to the pot and heat over low heat until warmed through.
14. Season with additional salt and pepper, if necessary.
15. Serve hot and enjoy!

Nutrition

• Calories: 210
• Total Fat: 13g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 850mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 12g
• Protein: 5g

Conclusion