It is extremely cold outside, so in my world, that calls for soup. While I love a good can of soup, I have grown to love making it. My mama was telling me about an amazing tomato soup she had eaten several nights before, and once she said it, I had to have it. I wanted to make sure it was truly healthy, meaning no cream! I also wanted it to be dairy-free. I came across several different recipes and put something really good together! It tastes even better without the cream!
Roasted Tomato Basil Soup
Makes 8 servings
4 cups roasted cherry tomatoes
2 cloves minced garlic
2 tbsp fresh basil
1 tsp Italian seasoning
2 cans low sodium diced tomatoes
6 cups chicken broth
2 teaspoons garlic salt
2 teaspoons garlic powder
1 sweet onion, diced
Olive oil
Kosher salt
Pepper
Parmesan to top soup
Cover the cherry tomatoes lightly in olive oil, salt, and pepper. Roast them at 400 for 20-25 minutes.
Heat up about a tablespoon of olive oil in a large pot. Once warm, add diced onion and garlic to pot and sauté for 3-4 minutes. Add in the roasted tomatoes and stir. Now, add chicken broth, garlic salt, garlic powder, basil, canned tomatoes, and Italian seasoning. Stir and bring to a boil.
Once boiling, bring back down to a simmer and cover for 25 minutes. Using an immersion blender, purée the soup to the consistency of your liking and enjoy!
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