Simple Roasted Tomato Soup (w/Fresh Tomatoes)
This simple Roasted Tomato Soup is easy to make with garden fresh tomatoes & just 10 pantry staples.
Servings: 4 cups
Calories: 171kcal
Cost: $5.73 or $1.43/serving
Equipment
- 1 immersion blender
Ingredients
- 2 lbs fresh tomatoes (I used tomatoes on the vine)
- 2 tbsp avocado oil
- 1 tbsp unsalted butter
- 1 ¼ cup diced sweet onion
- 6 cloves garlic minced
- 2 cups vegetable broth
- ½ cup chopped fresh basil
- 2 tsp salt
- 1 tsp granulated sugar
- ½ tsp black pepper
- ½ tsp smoked paprika
Instructions
- Preheat oven to 450° and line a large sheet pan with parchment paper.
- Cut tomatoes in quarters and place on the prepared baking sheet in a single layer. Drizzle with the oil, and bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool slightly.
- Add the butter to a medium Dutch oven or soup pot, and melt over medium heat. Once melted, add the onions and saute for 4-5 minutes, or until translucent and starting to brown. Add the garlic and saute another minute.
- Add the broth, basil, salt, sugar, pepper, smoked paprika, and roasted tomatoes to the pot. Stir to combine, and bring to a simmer. Once simmering, cover and cook at a low simmer for 30 minutes.
- After 30 minutes, remove from heat. Carefully blend the soup using an immersion blender until smooth. Alternatively, you can batch blend it in a regular blender. (Be careful because the soup will be hot!). Serve!
Notes
This recipe makes about 4 cups of tomato soup!
Nutrition
Serving: 1cup | Calories: 171kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Sodium: 1259mg | Fiber: 4g
