Garden Fresh Tomatoe Basil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3-4 TBSP olive oil3 lbs fresh tomatoes (I used about 8 vine-ripened tomatoes, but you could use heirloom, plum, or any other kind of tomato you like)1 red bell pepper3-4 cloves garlic, peeled and roughly chopped1/2 yellow onion, diced4 TBSP fresh basil, chopped2 TBSP fresh oregano, chopped1 TBSP balsamic vinegar1 cup water, as neededsalt and pepper to tastePinch of sugar, optional (to round out the flavor if your tomatoes aren’t sweet enough)
1. Preheat oven to 400f.
2. Halve or quarter your tomatoes and lay the on a rimmed baking sheet, cut-side up. Halve or quarter the bell pepper, remove the seeds, and lay it on the baking sheet as well. Drizzle the tomatoes and pepper liberally with olive oil, and sprinkle with a pinch of salt.
3. Place the tray in the oven and roast for 45-60 minutes, or until the tomatoes smell sweet and the edges have begun to shrivel up, rotating the pan halfway through.
3. In a large pot over medium heat, saute the onion and garlic for 4-5 minutes. Add 1 TBSP of fresh basil and all of the roasted tomatoes, bell pepper, and the juices that have collected in the baking sheet. Stir to combine, then blend smooth with an immersion blender (or, carefully transfer the mixture to a regular blender and place a dish towel over the top to avoid splattering. Pulse a few times, then blend until smooth and return to the pot).
4. Add 1 more TBSP of fresh basil, 1 TBSP of the fresh oregano, and the balsamic vinegar. Stir to combine. Add water as needed to thin the soup to desired consistency.
5. Season to taste with salt and pepper. Feel free to add a pinch of sugar, to taste, if the tomatoes aren’t sweet enough on their own. Stir in the remaining basil and oregano, and remove from heat. Serve immediately with a drizzle of olive oil, or store in the fridge overnight to let the flavors mingle. Leftovers can be stored in the fridge for up to a week, or frozen indefinitely.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIHOLLIFIELD.
2. Halve or quarter your tomatoes and lay the on a rimmed baking sheet, cut-side up. Halve or quarter the bell pepper, remove the seeds, and lay it on the baking sheet as well. Drizzle the tomatoes and pepper liberally with olive oil, and sprinkle with a pinch of salt.
3. Place the tray in the oven and roast for 45-60 minutes, or until the tomatoes smell sweet and the edges have begun to shrivel up, rotating the pan halfway through.
3. In a large pot over medium heat, saute the onion and garlic for 4-5 minutes. Add 1 TBSP of fresh basil and all of the roasted tomatoes, bell pepper, and the juices that have collected in the baking sheet. Stir to combine, then blend smooth with an immersion blender (or, carefully transfer the mixture to a regular blender and place a dish towel over the top to avoid splattering. Pulse a few times, then blend until smooth and return to the pot).
4. Add 1 more TBSP of fresh basil, 1 TBSP of the fresh oregano, and the balsamic vinegar. Stir to combine. Add water as needed to thin the soup to desired consistency.
5. Season to taste with salt and pepper. Feel free to add a pinch of sugar, to taste, if the tomatoes aren’t sweet enough on their own. Stir in the remaining basil and oregano, and remove from heat. Serve immediately with a drizzle of olive oil, or store in the fridge overnight to let the flavors mingle. Leftovers can be stored in the fridge for up to a week, or frozen indefinitely.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIHOLLIFIELD.
Nutritional Info Amount Per Serving
- Calories: 172.4
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 30.9 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 6.0 g
- Protein: 3.7 g