Refreshing Tomato & Basil Soup
Submitted by sarah hyland
Vibrant roasted tomato basil soup with caramelized garlic and fresh herbs for healthy low-calorie vegetarian dinners ready in 60 minutes.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsRoasting transforms ordinary tomatoes into something extraordinary: concentrated sweetness, caramelized edges, and deep savory flavor that no stovetop simmer can match.
Whole garlic cloves soften into buttery mellowness while basil infuses the olive oil.
Blend the roasted vegetables with stock until silky smooth, then stir in fresh chopped basil for bright herbal notes that pop against the rich tomato base.
Serve hot with crusty bread for light lunches, starter courses, or cozy weeknight suppers that clock in under 100 calories per serving.
Pro Tips
- High heat for caramelization: That 465°F oven browns the tomatoes without turning them to mush.
- Don’t skip the sugar: Just a pinch balances tomato acidity and enhances natural sweetness.
- Fresh basil twice: The roasted sprig flavors the base, but that final stir-in of chopped basil adds brightness you can taste.
Ingredients
Directions
Set oven at 240c.
Cut tomatoes in eighths, removing the core.
Put on roasting tray, add peeled garlic cloves and basil sprig with 3 tbsps olive oil.
Season with salt, pepper and sugar.
Roast for 30/40 minutes til tomatoes are soft and browned.
Put onions in olive oil in pan until golden.
Add tomatoes, garlic and juices (get rid of basil sprig).
Add stock.
Boil then simmer for 5 mins.
Liquidise.
Chop basil and add to soup.
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