Easy Tomato Basil Soup
This tomato soup is so easy to make and tastes way better than anything from a can or carton!
Equipment
- immersion blender a stand blender will also work
Ingredients
- 2 pounds of tomatoes
- 1 small yellow onion
- 6 garlic cloves
- 1 large carrot
- 1 medium potato
- ½ of a red bell pepper
- 2 sprigs of fresh thyme
- 1 cup fresh basil leaves loosely packed
- Salt and black pepper to taste
- A pinch of sugar optional, but helps cut the acidity
- 3 cups vegetable broth
- Red pepper flakes to taste
- Olive oil
Instructions
- Prepare the tomatoes, red pepper, carrots, onion, and garlic by chopping them roughly and tossing them in a drizzle of olive oil.
- Spread the prepared vegetables on a large baking sheet and roast them in the oven at 400° for 30 - 40 minutes.
- In a large pot, bring the vegetable broth to a simmer over medium heat. Add the roasted veggies and cubed potato and simmer until the potatoes are soft, about 20 minutes.
- Add the salt and pepper, basil, thyme, sugar, and red pepper flakes and simmer another 5 minutes.
- Allow the soup to cool slightly, then blend with an immersion blender until very smooth.
Notes
To make an even creamier soup, add ½ cup of heavy cream or dairy-free cream and reduce the vegetable broth by ½ cup.
Nutrition
Serving: 1servingCalories: 177kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 733mgPotassium: 921mgFiber: 5gSugar: 25gVitamin A: 5620IUVitamin C: 67mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!