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Roasted Tomato and Basil Soup

Yields6 Servings

dipping-almond-flour-bread-into-healthy-roasted-tomato-soup

 1.50 cups Diced Carrots
 3 Diced Celery Stalks
 1.30 kg Tomatoes, quarteredApproximately 12-15 tomatoes
 1 Diced Sweet Yellow Onion
 4.50 cups Chicken BrothYou can also use either use 4.5 teaspoons of chicken bouillon with 4.5 cups of hot water, or 4 cubes of chicken broth with 4.5 cups of water.
 ⅓ cup Olive Oil
 4 Cloves Garlic
 1 cup Basil
 1.40 tsp Oregano
 1 tsp Salt
 ½ tsp Black Pepper
 1 tsp Paprika
 ¼ tsp Thyme
 ¼ tsp Paprika
 3 Bay Leaves
Optional
 ¼ tsp Aleppo Pepper
 1 oz Grated Parmesan
 2 tbsp Butter
1

Preheat your oven to 400 degrees farenheit.

2

Dice the sweet onion, carrots, and celery and then put them aside for now.

3

Quarter the tomatoes and spread them evenly on a baking sheet lined with aluminum foil. Spread 1/3 of the cup of olive oil on top of the tomatoes, and then spread the oregano and thyme onto the tomatoes. Put the tomatoes into the oven for 10-15 minutes, until the tomatoes begin to blacken on their tips.

4

Meanwhile, sautee the diced onions and chopped garlic with the rest of the olive oil for ten minutes on medium heat in a pot. Add the paprika, aleppo pepper (if you decided to use it), salt and pepper and then add the remaining vegetables. Let the mixture sautee for another 10 minutes.

5

Once the tomatoes have roasted, add them to the pot along with the chicken broth and the bay leaves. Cook for another 20 minutes on a high simmer and do not cover the pot with a lid. Add the basil in during the last 5 minutes as it loses its flavor quickly. Save some basil for the end as a garnish.

6

Remove bay leaves from the soup and then add the soup mixture to the blender. BE VERY CAREFUL as the mixture will be extremely hot and if it splashes on you, well, that is going to be really painful!!

7

Blend until smooth, or if you like it chunky then just blend it for a shorter amount of time. Serve with basil as a garnish.

Nutrition Facts

Serving Size 1 bowl

Servings 0

Amount Per Serving
Calories 223
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 23g8%

Dietary Fiber 7g29%
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.