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–+ servings

Easy Roasted Tomato Basil Soup - (Dairy Free)

Tasty homemade soup, sure to impress guests, and easy enough to make for lunch. Roasted tomatoes seasoned with sautéed onions, peppers, dried herbs and sweet fresh basil = healthy comfort food!
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Servings: 8 cups
Course: Main Course, Soup
Calories: 153
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 Tablespoon Olive oil divided 2 + 2
  • 5 pounds Plum tomatoes washed
  • 2 large Sweet onions peeled
  • 1 large Sweet bell pepper washed
  • 4 cups Fresh basil leaves washed and drained
  • 2 teaspoons Salt
  • 1 teaspoon Black pepper or lemon pepper
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • ½ - 1 teaspoon Red pepper flakes
  • 2 tablespoons Optional: tomato paste

Method
 

  1. Preheat the oven to 350°.
  2. Spread 2 tablespoons of oil into the bottom of a 9 x 13" baking dish.
  3. Quarter the tomatoes and place into the baking dish. Move the baking pan to the oven and roast the tomatoes for 45 minutes, stirring at the 25 minute mark.
  4. While the tomatoes are roasting, dice the onions and peppers.
  5. In a stock pot, add 2 tablespoons of oil, the onions and peppers. Sautéed on medium heat until the vegetables are soft. Turn off the heat.
  6. Remove the roasted tomatoes and juice from the oven and spoon into the stock pot. Stir the tomatoes, onions and peppers until combined.
  7. Prep the basil leaves and toss into the pot.
  8. Use an emulsion blender and puree the soup. Alternative option is to puree in batches in a blender or food processor.
  9. Add the seasonings: salt, pepper, thyme, oregano and red pepper flakes. Blend again.
  10. Ladle into bowls and serve hot.

Nutrition

Calories: 153kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 642mgPotassium: 905mgFiber: 5gSugar: 13gVitamin A: 3820IUVitamin C: 72mgCalcium: 78mgIron: 2mg

Notes

Just one cup of fresh tomato soup includes about 5 plum tomatoes and a healthy dose of daily recommended requirements for Vitamins A (50%), C (65%), K (30%) and Potassium (20%). 
Recipe courtesy of www.spacebetweenblog.com
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