Description
Experience the vibrant, soul-soothing warmth of summer with this refined, garden-fresh tomato soup. By roasting Roma tomatoes to caramelize their natural sugars, we create a velvety, depth-filled base that shines without the need for canned alternatives. Infused with aromatic fresh basil and a hint of sweetness, this wholesome, vegetarian dish is the ultimate act of self-care and a perfect, nutrient-dense addition to a clean-eating routine.
Ingredients
2 ½ pounds Roma tomatoes
2 cloves garlic, minced
â…“ cup sweet onion, finely diced
â…“ cup fresh basil leaves, chopped
1 tablespoon grape juice
1/4 cup granulated sugar
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
1/4 cup heavy whipping cream
Instructions
Preheat your oven to 400°F.
Slice the Roma tomatoes in half and place them cut-side up on a baking sheet.
Roast the tomatoes with the diced onion and garlic for 30-40 minutes until softened and slightly charred.
Transfer the roasted vegetables to a blender and add the fresh basil, grapes juice, sugar, salt, and pepper.
Blend until the mixture reaches a smooth, velvety consistency.
Pour the mixture into a pot, stir in the heavy whipping cream, and simmer over low heat for 5 minutes.
Serve hot, garnished with extra fresh basil if desired.
Notes
Store in an airtight container in the refrigerator for up to 4 days. This soup freezes beautifully for up to 3 months. Adjust the sugar content based on the natural sweetness of your tomatoes.
Nutrition
- Serving Size: 1 bowl
- Calories: 165
- Sugar: 18g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg