Description
A delicious roasted tomato and basil soup, perfect for any occasion.
Ingredients
Scale
- 16 roma tomatoes, halved and seeds scooped out
- 2 sweet onions, quartered
- 2 large, whole carrots, peeled
- 4 whole garlic cloves, peeled
- 3 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 cups water
- 1 cup half and half
- ¼ cup fresh basil leaves
- optional grated fresh parmesan (for serving)
Instructions
- Preheat oven to 400ºF.
- On a large baking sheet, place tomatoes, onions, carrots, and garlic cloves.
- In a small bowl mix together olive oil, brown sugar, kosher salt, and pepper.
- Spread olive oil mixture over veggies and toss, making sure tomatoes end up cut side up before placing in oven.
- Roast for 25 minutes, rotate pan, and then continue roasting for 25 more minutes, or until tomatoes start to char.
- Scrape all the veggies and pan drippings into a saucepan.
- Add the water, half and half, and basil.
- Use an immersion blender to puree everything in the pot and heat gently over low heat.
- If you don’t have an immersion blender, transfer ingredients to a blender and process until smooth.
- Serve with grated fresh parmesan and fresh cracked pepper.
Notes
- This soup can be made ahead of time and reheated.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg