Description
Enjoy a creamy, luxurious tomato basil soup without the guilt! There is no cream, sugar, or any unnecessary additives in my Tomato Basil Soup! Plus, the secret ingredient makes this soup so so good!
Ingredients
Scale
- 3 lbs. tomatoes (2 lbs. Roma, cut in half + 1lb. whole cherry)
- 1 medium onion, cut into chunks
- 6–10 garlic cloves
- 3 large carrots, peeled and cut in half
- ⅓ cup olive oil
- salt and pepper
- 4 cups vegetable stock
- 2 tablespoons balsamic vinegar
- ¼–½ teaspoon red pepper flakes
- 2–4 tablespoons basil pesto
Instructions
- ROAST: Position a rack in the center of the oven and preheat to 375ºF. Place tomatoes, onions, garlic, and carrots on a large baking sheet, drizzle with olive oil, salt, and pepper, and bake for 1 hour, tossing at 30 minutes.
- BLEND: Transfer the roasted ingredients and juices to a blender and blend until completely smooth.
- SOUP: Transfer puree to a large dutch oven over medium heat. Add vegetable broth and heat for 5-7 minutes. Stir in balsamic vinegar, red pepper flakes, and 2-4 tablespoons of pesto. Season with salt and pepper as desired.
Notes
For a vegan version, replace the pesto with vegan basil pesto. To make cheese toasts: Top baguette slices with provolone cheese, salt, garlic powder, and Italian seasoning, then bake at 400ºF for 4-5 minutes.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Soups & Stews
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: tomato basil soup, roasted tomato soup, creamless tomato soup, healthy soup