By Sarah Cobacho
ROASTED TOMATO SOUP
7 steps
Prep:15minCook:1h
I have made this soup 4 times in the past couple of weeks… I think I am a little bit obsessed! There is something that’s just so comforting about a good tomato soup. I hope you love it as much as we do! I love a warm bowl of soup with a side of grilled cheese sandwiches. If you do, too, save a little bit of the caramelised onions to add to your sandwich it really takes it to the next level 🤤
Updated at: Thu, 17 Aug 2023 09:00:58 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
6
Low
Nutrition per serving
Calories192 kcal (10%)
Total Fat11.9 g (17%)
Carbs18.2 g (7%)
Sugars10 g (11%)
Protein4.7 g (9%)
Sodium407.3 mg (20%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200C.
Step 2
Wash and slice the tomatoes in 2. Place open face up in an oven-safe dish, the peeled garlic cloves, and drizzle with 2 tbsp of olive oil, salt, and pepper. Place in the oven for 40 minutes.
Step 3
To caramelize the onions, chop them into slices and add to a pot on low heat with 1 tbsp of olive oil. Cook covered for 30 minutes stirring every 5 minutes.
Step 4
To a blender, add the caramelized onions, roasted tomatoes (and juices), garlic, diced baby tomato, oregano, soy milk, and vegetable stock and blend until smooth.
Step 5
Transfer back to the pot on low heat, season with salt and pepper and had the fresh basil leaves.
Step 6
Cook for 20 to 30 minutes uncovered. Adjust seasoning to taste.
Step 7
Pour in a bowl and garnish with the rest of the basil, some black pepper, and a drizzle of olive oil.
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Notes
7 liked
0 disliked
Delicious
Easy
Makes leftovers
Moist
