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
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
Pin It, Share It:
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.
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
Amount Per Serving (1/4 recipe, about 1 1/2 cups)
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%
Protein 2.28g 5%
Calcium 26.18mg 3%
Iron 70.91mg 394%
Vitamin A IU
Vitamin C 3152.59mg 5254%