A real 40-minute soup — oven-roasted tomatoes and garlic blended with fresh basil, dairy-free.
Roasted Tomato & Basil Soup
A real 40-minute soup — oven-roasted tomatoes and garlic blended with fresh basil, dairy-free.
Ingredients
Equipment
Method
- Preheat the oven to 425F (220C).
- Arrange the tomatoes, onion and garlic cloves on a baking sheet, drizzle with olive oil and season with salt and pepper.
- Roast for 25-30 minutes until the tomatoes are blistered and caramelized at the edges.
- Let cool slightly, then squeeze the roasted garlic out of its skins.
- Transfer the roasted vegetables to a blender with the vegetable broth and fresh basil. Blend until smooth (in batches if needed).
- Pour into a pot and warm through over medium heat, adjusting seasoning to taste.
- Ladle into bowls and garnish with fresh basil and a drizzle of olive oil.
Notes
For a creamier soup, stir in a splash of full-fat coconut milk. Freezes well for up to 3 months.
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