Roasted Tomato Soup Recipe
This roasted tomato soup recipe is packed with flavor and is loved by all. The soup is easy to make and can be served as an appetizer, main meal, or side dish. This recipe is perfect for those who are looking for a delicious and healthy soup option.
Ingredients
- 1½ pounds red tomatoes, quartered
- 1 pound yellow tomatoes, quartered
- 2 medium onions, quartered
- ½ yellow bell pepper, cut into ½-inch pieces
- ½ red bell pepper, cut into ½-inch pieces
- 2 small Habanero peppers
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 cup vegetable stock
- 1 cup fresh basil
- 1 cup coconut milk
Instructions
- Heat your oven to 400°F.
- Place the tomatoes, onion, and bell peppers into a baking dish, season them with salt and pepper and add the olive oil.
- Mix the tomato bell pepper mixture to combine and roast them for 30-40 minutes.
- Place the roasted tomato into a pot along with 1 cup of vegetable stock and cook it for 5-10 minutes over medium-high heat.
- Blend the roasted tomato soup using an immersion blender or pour it into a blender and blend until smooth.
- Add the basil leaves to the tomato soup and blend until smooth
- Stir in the coconut milk divide the roasted tomato soup between 4 bowls.
- Serve with your favorite toppings enjoy!
Nutrition
Calories: 209kcalCarbohydrates: 3gProtein: 1gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 824mgPotassium: 146mgFiber: 1gSugar: 1gVitamin A: 443IUVitamin C: 2mgCalcium: 22mgIron: 2mg
Tried this recipe?Let me know how it was!