Description
Six small bowls of blended roasted tomato-basil soup.
Ingredients
Scale
- 2 pounds Ripe Roma tomatoes, halved
- 1 medium Yellow onion, cut into wedges
- 4 cloves Garlic cloves, peeled
- 2 tablespoons Extra-virgin olive oil
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 2 cups Low-sodium vegetable broth
- 3/4 cup Fresh basil leaves, loosely packed
- 1 teaspoon Balsamic vinegar
Instructions
- Heat oven to 425°F. Arrange 2 lb halved Roma tomatoes cut side up with one onion in wedges and four peeled garlic cloves across two rimmed sheets. Toss lightly with 2 tbsp olive oil, 3/4 tsp salt and 1/4 tsp pepper.
- Roast approximately 35–40 minutes until tomato edges concentrate and onion softens without scorching the garlic. Transfer roasted vegetables and their juices to a large saucepan with 2 cups low-sodium vegetable broth.
- Bring to a gentle simmer for about ten minutes, then turn off heat and wait approximately ten minutes. Use an immersion blender carefully in the pot until smooth. Stir in 3/4 cup fresh basil leaves and 1 tsp balsamic vinegar; pulse or stir briefly so basil remains fresh-tasting.
- Taste and divide into six provisional bowls. Measure final volume, acidity, roast loss and safe blending time during a kitchen trial; this recipe has no cream or canned soup base.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 35–40-minute vegetable roast, ten-minute simmer and ten-minute pause before careful immersion blending; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 50 minutes
- Category: Soups
Nutrition
- Serving Size: About one cup, pending measured final volume