Roasted Tomato Soup
Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that’s so easy to make in only 29 minutes!
Ingredients
- 6 cups cherry tomatoes
- 1 cup onion, medium dice
- 4 cloves garlic
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 ½ cups vegetable broth
- ½ cup heavy cream or half and half, optional – omit to make recipe vegan
Instructions
- Preheat the oven to 425°F.
- Toss the tomatoes, onion and garlic with the olive oil, balsamic vinegar, oregano, basil, parsley salt and pepper.
- Spread into an even layer on a baking sheet.
- Roast for 20 minutes, or until the tomatoes begin to burst
- Remove from the oven and transfer to a food processor.
- Add the vegetable broth, then add the half and half or heavy cream, if desired.
- Puree until smooth.
- Ladle into bowls and top with parmesan cheese if you’d like.
Nutrition Facts
Calories 78kcal (4%)Carbohydrates 6g (2%)Protein 1g (2%)Fat 5g (8%)Sodium 479mg (20%)Potassium 226mg (6%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 560mg (11%)Vitamin C 21.9mg (27%)Calcium 17mg (2%)Iron 0.8mg (4%)
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