Roasted Tomato Basil Soup
This cozy, full of flavor, Tomato Soup is perfect!!! Roasted tomatoes, garlic, shallots, sweet onions & it is oh so creamy!
Pair it with a grilled cheese, toasted baguette or enjoy with a sprinkled of cheese on top!
It is so simple, made with all fresh ingredients! It is wonderfully creamy and can be made vegan and dairy free just with a few substitutes.
I made a big batch and froze half for later :)
Fresh tomatoes: Tomatoes helps them to sweetened and slightly caramelize leading to a sweet, rich tomato soup flavor. You can use either roma or plum tomatoes.
Garlic: Let’s not forget about how delicious roasted garlic is. The sweet, lick your finger good flavor is essential to this recipe — and it’s easy to roast right alongside the tomatoes.
Fresh basil: Basil has a slightly sweet flavor and should be added to the recipe before serving, as too much heat can remove the flavor of it and sometimes turn it slightly bitter. This herb also helps to cut the acidity of the tomatoes.
Onions: This was one thing I did that was a little different was addition of caramelized onions! The sweet onions are caramelized, then blended into the soup. AMAZING!
YOU NEED:
Tomatoes, garlic, basil, onions, shallots, cauliflower, chicken broth, cream cheese or milk of choice.
DETAILS:
Preheat oven to 425, line a large baking sheet with tinfoil, or I use a reusable mat. Half the roma tomatoes or throw the mini pearl tomatoes on, with 2-3 garlic cloves or a tablespoon of fresh minced garlic. I finely chopped a shallot to add some flavor. Sprayed coconut (or can use olive or avocado oil) spray & dash of pink salt.
Roast for 30-40 min until golden brown.
While that is roasting, it is time to caramelize the onions. Slice 2 sweet yellow onions and sauté in a pan with a splash of chicken broth for flavor, cover with lid to soften and keep stirring around. Once they are translucent, un cover and brown. Should be like golden after 10-15 min.
Boil a pot of water to add the big head of cauliflower, and boil for 5-7 min until you can fork it. That’s when it’s done!
ADD roasted sheet pan of tomatoes/garlic, shallots, the caramelized onions and steamed cauliflower to a food processor or high powered blender.
This is when I added 4 TB whipped cream cheese or CAN sub for 1/4-/1/3 cup milk, coconut milk or dairy free cream cheese.
ADD in 2-4 cups of chicken broth (depending how thick you like it).
BLEND UPPP! Then add fresh basil > about 1 cup and BLEND!
That is it!! I weighed the final batch after creating my own “recipe” in MFP. Total recipe = 2100 divided by 4 servings.
For a pretty big dinner bowl it is : 525 grams weighed out.
105 calories (16.8 carbs, 2.7 fat, 6 protein)