Roasted Tomato Basil Soup
What is roasted tomato soup without sustainably-grown basil and fresh olive oil?! Because when it comes to scratch-made soup, the ingredients matter. Save this cozy recipe for your next frigid cold day!
3lbs Roma tomatoes
1 onion, quartered
1 clove garlic
2-3 tbsp Sizzle
2 tsp Italian seasoning
1 ½ cups vegetable broth
2 tbsp tomato paste
1 tsp balsamic vinegar
Few fresh Gotham Greens basil leaves + more to garnish
1/2 cup canned coconut milk (or heavy cream)
Salt and pepper, to taste
Drizzle for finishing!
Instructions
Active Time: 1 hr 20 min
Full Time: 20 min
Preheat the oven to 400F. Cut the top ~1/2″ off of the head of garlic to expose all of the cloves.
Add the tomatoes, onion, and garlic clove to the baking sheet. Sprinkle the Italian seasoning, salt, and black pepper, then drizzle with Sizzle and toss to coat.
Roast on the top rack of the oven for 50 to 60 minutes, until the onions have browned edges.
Remove the garlic from the baking sheet and transfer the roasted tomato mixture into a blender with a venting lid. Squeeze the garlic over the blender. Add in the vegetable broth, tomato paste, balsamic vinegar, and fresh Gotham Greens basil. Blend on high for 45-60 seconds until smooth.
Transfer the soup to a large pot over medium heat, then add in the coconut milk and stir to combine. Reheat on the stovetop for a few minutes. Season with additional salt and pepper to taste, if necessary. To serve, garnish with a few Gotham Greens basil leaves and a healthy topping of Drizzle.
