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Roasted Tomato Soup Recipe

This delicious and healthy roasted tomato soup with fresh basil is best served with a green salad and a slice or two of toasted, multi-grain bread.

The quantities listed in the ingredients section are meant to produce 4 large servings.


6 large, ripe yet firm tomatoes, cut in half
3 cloves garlic, peeled
6 large basil leaves, torn in half
1 large Yukon gold or russet potato, peeled and cut into chunks
1 tablespoon tomato paste
2 cups vegetable broth
2 cups water
2 tablespoons extra virgin olive oil
Sea salt and black pepper


Preheat oven to 400 F (205 C). Apply a light coat of oil to a shallow baking dish or tray that is large enough to hold the tomatoes in a single layer.

Place the tomato halves, cut sides facing up, and garlic cloves on the baking dish. Season with sea salt and pepper. Drizzle with extra virgin olive oil, then place half a basil leaf on top of each tomato, turning each leaf over once to coat it with olive oil. Bake for 50 to 60 minutes, or until the edges of the tomato halves are ever so slightly blackened.

While tomatoes are baking, bring vegetable broth, water, potato, and tomato paste to a boil over high heat in a pot. Reduce the heat to medium and boil until the potato is tender, about 15 to 20 minutes. Transfer half of the mixture to a blender. Add half of the roasted tomato and basil combo to the blender as well. Blend until well combined; this soup is best when it is close to being smooth in consistency with a bit of chunkiness. Transfer blended soup to a new pot. Repeat this blending process with the remaining potato mixture and tomato and basil combo.

Serve this soup hot, garnished with fresh basil and avocado slices. Enjoy!


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