Roasted Tomato Basil Soup
Enjoy a delicious bowl of thick steamy Roasted Tomato Basil Soup that is made with simple ingredients that you already have in your pantry. A gluten-free and vegan soup that is packed with flavor and can be tailored to your tastes.
Servings: 4 SERVINGS
Calories: 135kcal
Ingredients
- 8 medium Tomatoes
- 12 pieces of Baby carrots
- 4 cloves of Garlic
- 1 medium Yellow bell pepper
- 1 small Onion
- 1/2 cup Chopped Zucchini
- 1/2 cup Water or Vegetable stock
- 1 teaspoon Coarsely crushed black peppercorns
- 3 tablespoon Chopped fresh Basil leaves
- 1 teaspoon Crushed chili flakes (optional)
- 1 tablespoon Brown Sugar (add only if the soup tastes tarty)
- 1 tablespoon Olive oil
- - - Salt to taste
- 2 tablespoon Vegan cream or Regular cream (to garnish)
Instructions
- Clean and wash tomatoes.
- Heat oven at 400 degrees F. Quarter tomatoes and spread them on a greased baking tray along with carrots and garlic cloves. Feel free to add other veggies of your choice like celery, zucchini, and sweet potatoes.
- Bake for 20 minutes. Once done set it aside.
- Meanwhile, chop onion and bell pepper. You can use any color bell pepper for this recipe. Heat oil in a pan. Add onion, bell pepper and saute for 2 minutes on a medium flame. Top it with coarsely crushed black pepper.
- Add the grilled veggies (tomato+carrots+garlic) to this pan.
- Cook for 2-3 minutes. Season with salt and pepper.
- Pour in water or vegetable stock.
- Roughly tear basil leaves and add it to the pan. Since my tomatoes were very tarty, I added chopped zucchini to balance out the acidity and it worked wonders.
- Cover the lid and let it simmer for 10 minutes on low flame.
- When done, take it off the flame and allow it to cool.
- Use an immersion blender to coarsely blend the veggies. If you like it creamy, go ahead and puree the soup. Adjust seasoning to taste.
- Garnish with cream and enjoy! Since its a vegan soup, I have used cashew cream to top my soup.
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 22mg | Potassium: 726mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2745IU | Vitamin C: 93mg | Calcium: 44mg | Iron: 1mg