Light and creamy roasted tomato soup with basil. Roasting the tomatoes before making the soup deepens the flavors in the tomatoes and makes for a much more complex tomato soup! Only 115 calories per serving.
Course: Appetizer, Main Course, Main Dish, Side Dish, Snack, Soup
1bunchfresh basilchopped (reserve half for garnish)
2tspsaltor to taste
2-4cupsextra chicken broth or water for thickness.optional
Preheat oven to 400F.
Arrange halved tomatoes in an even layer in a baking dish. Drizzle with olive oil, balsamic vinegar, and kosher salt. Tuck the garlic cloves evenly around the tomatoes in the baking dish. Roast for 30 minutes.
In a large pot, add the butter over medium heat. Once melted, add the onions and saute until translucent. Add the crushed tomatoes and stir to combine with the onions. Cook, stirring constantly about 3 minutes to mellow out the flavor of the crushed tomatoes.
Add everything from the roasting pan including all the drippings. Add the basil chicken broth and salt and simmer for 30 minutes.
Using an immersion blender, blend the soup until smooth or desired consistency is reached. You may need to add more chicken broth or water if you want the soup less thick.
Top each serving with extra basil and serve with fresh bread or parmesan crisps.