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dinner food vegetarian

roasted tomato basil soup.

Grilled cheese and tomato soup is one of my favorite lunch combos!  I really love tomato basil bisque, so I made a roasted tomato basil soup of my own.  I did not add any milk or cream, so it is a totally vegan dish! (without the grilled cheese, of course) I roasted the tomatoes with some garlic in the oven and added some cayenne pepper for a slight kick.  My house smelled AMAZING!  The aroma of roasted tomato and garlic filled my kitchen with deliciousness.  After the soup was done, I made a crispy grilled cheese with cheddar and pepper jack and topped the soup with some fresh basil.  Perfection.

RECIPE:

  • about 15 campari tomatoes (these tomatoes are known for their juiciness, sweetness, low acidity, and lack of mealiness – you can use roma tomatoes as well!)
  • 2 14.5 oz cans diced tomatoes
  • 3 cloves garlic, whole
  • 1 sweet onion, diced
  • 2 cups vegetable broth
  • 1 cup fresh basil, chopped – plus more for garnish
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • salt & pepper to taste
  • olive oil

INSTRUCTIONS:

  • preheat oven to 400 degrees
  • slice the tomatoes in half and place on a baking sheet
  • add garlic cloves on the baking sheet
  • drizzle tomatoes and garlic with olive oil, salt, and pepper
  • roast the tomatoes for 30 minutes
  • remove from the oven and let cool until they are cool enough to handle by  hand
  • in a dutch oven pot, heat to medium heat
  • coat the bottom with olive oil
  • add chopped onions and cook until onions are translucent, stirring frequently
  • remove the skins from the roasted tomatoes (this should be easy to do) and add to the pot along with the roasted garlic cloves
  • add diced tomatoes and vegetable broth
  • add fresh basil, cayenne pepper, and red pepper flakes
  • lower heat to a light simmer and cover for about 20 minutes
  • transfer to a blender and blend until smooth

note: I tried to use a hand blender to blend this soup, but it did not come smooth enough.  The seeds from the tomatoes were still present in the soup.  I recommend using a high quality blender such as a vitamix or ninja.

  • add salt and pepper to taste
  • pour back into the pot
  • serve and garnish with basil – and grilled cheese cubes perhaps 🙂

By Gabrielle

food is my passion. i spend most of my free time looking for ways to make my recipes better, or even to think of new ones! i love making healthy (and TASTY) foods that will be an inspiration for people to get on track and start eating well and living life to the fullest!! love the life you live.

3 replies on “roasted tomato basil soup.”

I will definitely try this one. I LOVE tomato soup. I can’t think os a better meal on a winter day.

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