Easy Tomato Basil Soup (No Cream)
Easy Tomato Basil Soup (No Cream), a delicious homemade vegan soup made with roasted tomatoes, a simple recipe to comfort you no matter the season. It might be easy, but the flavours are fantastic. Healthy, low in calories, and better than any store-bought soup.
Servings: 2 people
Calories: 214kcal
Ingredients
- 6 tomatoes on the vine
- 700 g cherry tomatoes (1 ⅔ lb)
- 1 ½ cups vegetable stock
- 1 tablespoon vegetable oil
- 2 cloves of garlic
- 1 onion
- 1 tablespoon fresh basil
- ⅛ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat the oven to 200 degrees C. (390 Fahrenheit).
- Cut the large tomatoes in quarters and place all of them on a roasting tray along.
- Roast for 45 minutes or until the tomatoes are roasted.
- In a pan, add one tablespoon of vegetable oil.
- Cut the onion finely and fry until golden, then add the chopped garlic and fry for a further 30 seconds.
- Add the roasted tomatoes to the pan.
- Add the vegetable stock and stir, then leave to cook for about 5 minutes.
- Add half of the chopped basil, and season well with salt and pepper.
- Remove from the heat and allow it to cool slightly.
- Pour the soup in the blender and blend until smooth.
- Sieve the pips out, then transfer to a pan and reheat it, then garnish with more basil.
Notes
- Roasting the tomatoes will give you that unique rich flavour that we love. You can add all the ingredients in the pan and just boil them, but that would be just some okayish soup, not an amazing one.
- You can also roast the onion at the same time, but l prefer to light fry it to get that lovely caramelised taste.
Nutrition
Calories: 214kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Sodium: 736mg | Potassium: 1497mg | Fiber: 9g | Sugar: 21g | Vitamin A: 8270IU | Vitamin C: 223.4mg | Calcium: 70mg | Iron: 2mg