★★★★★ | Roasted Tomato Soup

★★★★★ | Roasted Tomato Soup
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ This Roasted Tomato Soup is made with simple pantry items along with juicy ripe tomatoes and fresh basil, then blended into a creamy flavorful homemade soup | #let'scooking

Prep time: 00:10
Cook time: 01:20
Total time: 01:30

Yield: 6 Servings
Ingredients:
3 pounds ripe plum tomatoes cut in half lengthwise
1/4 cup extra virgin olive oil + 2 tablespoons
2 teaspoons salt
1 teaspoon black pepper
1 large onion chopped
6 garlic cloves minced
1/4 teaspoon crushed red pepper flakes
1 28-ounce canned tomatoes with their juice
1 ½ cups fresh basil leaves packed
1 sprig rosemary
1 quart vegetable broth
## CLICK TO SEE FULL RECIPES

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Instructions:

Preheat the oven to 425°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.
Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.

Calories per serving: 154kcal

Fat per serving: 10g