SERVES 4 TO 6
There is just something about homemade tomato soup that makes any place feel like home. This roasted tomato basil soup is unlike anything you will ever eat from a can.
2½ POUNDS RIPE TOMATOES
2 YELLOW ONIONS, SLICED THIN
2 TABLESPOONS MINCED GARLIC
1 CUP CHOPPED BASIL LEAVES, PLUS EXTRA FOR GARNISHING
3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
1 CUP VEGETABLE BROTH
½ CUP CANNED COCONUT MILK (OPTIONAL)
1. Preheat oven to 450°F.
2. Cut the tomatoes in half and spread them cut-side up on a rimmed baking sheet.
3. Sprinkle the onions, garlic, and chopped basil on top of the tomatoes.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast the vegetables for 20 to 25 minutes, until the onions are caramelized and the tomatoes slightly charred.
6. Scoop the vegetables into a large stockpot and add the vegetable broth. Bring to a boil.
7. Remove from heat and puree the soup with an immersion blender.
8. Whisk in the coconut milk, if using, and return the soup to the heat.
9. Cook until heated through and then serve hot, garnished with fresh basil leaves.
Add some texture and body to your favorite soups and sauces by using pureed vegetables instead of milk or cream. Not only will this up the fiber content of the dish, but it will also help you to keep the calorie count down.