Roasted Tomato Basil Soup

Simple Italian flavors of tomato, garlic, and basil shine in this easy, fat-free, vegan vegetable soup.  This gluten-free recipe is healthy and perfect for summer, but good quality canned tomatoes work for the winter.

MEDIUM         Servings: 4       Ready In: 60 minutes

Chunky Tomato Basil Soup - Healthy, Plant-Based, Gluten-Free, Oil-Free, Italian, Easy Vegan Recipe

Chunky Tomato Basil Soup - Healthy, Plant-Based, Gluten-Free, Oil-Free, Italian, Easy Vegan Recipe

Chef's Health Tip: Sweet tomatoes are roasted with onions and garlic to bring out their natural flavors in this healthy, oil-free vegan recipe

Chef's Health Tip: Sweet tomatoes are roasted with onions and garlic to bring out their natural flavors in this healthy, oil-free vegan recipe

Chef's Cooking Tip: Roll basil leaves and thinly slice into chiffonade (also sometimes called "confetti") for and easy, elegant presentation in this healthy soup recipe

Chef's Cooking Tip: Roll basil leaves and thinly slice into chiffonade (also sometimes called "confetti") for and easy, elegant presentation in this healthy soup recipe

Ingredients

1 pint cherry tomatoes
4 cloves garlic
1 (16-ounce) can cherry tomatoes (use a good quality like San Marzano)
2-4 cups vegetable stock
1/4 cup fresh basil, chiffanade
Salt and pepper, to taste


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Chunky Tomato Basil Soup - Healthy, Plant-Based, Gluten-Free, Oil-Free, Italian, Easy Vegan Recipe

Procedure

Gather ingredients.  Preheat oven to 375 F.
To prepare and roast ingredients: Dice the onion, mince the garlic, and halve the fresh tomatoes. Place into a baking pan with 1 - 1 1/2 cups water. 
Roast, uncovered, at 375, 40-50 minutes, until lightly browned
After 40-50 minutes, onions should be translucent and tomatoes falling apart. 
Remove from oven and let cool. 
To  make soup: Place half of the roasted tomato mixture, along with the canned tomatoes, into a blender. Pulse a few times, keeping some texture.
Combine pulsed tomato mixture with remaining roasted mix. 
Stir in fresh basil. 
Add vegetable stock (2-4 cups), as needed, to reach a pourable consistency. 
Season with salt and pepper. 
Serve warm.

Chef's Tips: Let the market guide you on tomatoes.  During the height of summer, when they're bursting, you can use all fresh tomatoes, any color or size you like!

Yield: 6 cups


Step-by-Step Photos:

Nutrition Info:

Amount Per Serving (1/4 recipe, about 1 1/2 cups)

Calories 55.48
Calories From Fat (7%) 3.74
% Daily Value
Total Fat 0.47g <1%
Saturated Fat 0.04g <1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 174.85mg 7%
Potassium 466.85mg 13%
Total Carbohydrates 12.55g 4%
Fiber 2.72g 11%
Sugar 6.79g
Protein 2.28g 5%
Calcium 26.18mg 3%
Iron 70.91mg 394%
Vitamin A IU
Vitamin C 3152.59mg 5254%


Sungold tomatoes are one of the first tomatoes to show up at the farmer's market. These small, sweet tomatoes, burst with juicy flavor. Join Chef Katie Simmons at the market as she shares the rainbow of colors and offers tips on how to enjoy this healthy kid-friendly snack.