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Creamy Roasted Tomato Basil Soup

Name: Creamy Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 potato , diced); 1 red bell pepper , deseeded and diced); 1 large yellow onion, ); 1.2 kg | 2 1/2 lbs Roma tomatoes; 2 cups lightly packed fresh basil leaves; 3 tablespoons olive oil; 3 tablespoons tomato paste; 4 cups vegetable broth; 600 g | 1 1/4 lbs Grape tomatoes, halved lengthwise); 8 whole cloves garlic; Salt and freshly ground black pepper

Category
Soup
Cusine
Italian

What do you need?

How to make?

Ingredients

1.2 kg | 2 1/2 lbs Roma tomatoes

600 g | 1 1/4 lbs Grape

8 whole cloves garlic

3 tablespoons olive oil

Salt and freshly ground black pepper

1 large yellow onion

1 red bell pepper

1 potato

3 tablespoons tomato paste

4 cups vegetable broth

2 cups lightly packed fresh basil leaves

Directions

Preheat oven to 430Â°F | 220Â°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges . Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth ; continue to simmer until the basil is just soft . Blend soup using a stick blender until smooth.

Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup. Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread.