Healthy Roasted Tomato-Basil Soup
There’s nothing like the deep, smoky sweetness of slow-roasted tomatoes simmered into a velvety, comforting soup ...
Ingredients
- 2 pounds ripe tomatoes
- 5 cloves garlic
- 4 tablespoons olive oil divided
- Salt and pepper
- 1 onion finely diced
- 2 celery ribs chopped
- 2 medium carrots peeled and chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 1/2 cups water
- 1 can diced tomatoes
- 1 bunch basil
Instructions
- Heat the oven to 400°F.
- Slice the tomatoes in half. Peel the garlic cloves.
- Drizzle some olive oil onto a baking tray and place the tomato halves and garlic cloves onto the tray. Drizzle with a little more olive oil and sprinkle with a pinch of salt and pepper. Roast in the oven for 15 minutes.
- Meanwhile, place a large, heavy pot over medium heat. Drizzle in some olive oil. Add the chopped onion, celery, and carrots. Sauté for 5 minutes.
- Once the tomatoes and garlic are roasted, add them to the pot with the paprika, oregano, thyme, water, canned tomato, and another pinch of salt and pepper. Stir. Cover. Bring the soup to a boil, then turn the heat down and let it simmer for 20 minutes.
- Add in 3/4 of the basil. Use a stick blender to attain the consistency you like. Use the rest of the basil to top the soup.
Nutrition
Calories: 68kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 0.2gSodium: 210mgFiber: 4g
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