Ingredients
Scale
- 2 pounds ripe tomatoes
- 1 medium onion
- 4 cloves garlic
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in half and place them cut-side up on a baking sheet.
- Slice the onion and place it on the baking sheet with the garlic.
- Drizzle with olive oil, salt, and pepper.
- Roast for 25-30 minutes until the tomatoes are caramelized.
- Transfer the roasted vegetables to a pot.
- Add vegetable broth, basil, and red pepper flakes.
- Simmer for 15 minutes, then blend until smooth.
- Stir in balsamic vinegar and adjust seasoning to taste.
Notes
- This soup can be refrigerated for up to a week.
- Freeze portions for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Easy Roasted Tomato Soup