Tomato Basil Soup

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Warm-up with this classic and homemade tomato basil soup.

Prep Time10

Cook Time1

Course: Dinner, Lunch

Cuisine: Universal

Keyword: Budget-Friendly, Gluten-Free, Low-Carb

Servings: people

Calories: 106kcal

1 pound tomatoes heirloom is best when in season...otherwise, I combine vine ripe and plum
2 tablespoons extra virgin olive oil divided
1 carrot diced
1 celery stalk diced
2 garlic cloves minced
2 medium shallots chopped
1/4 cup basil chopped
dash of cayenne pepper
1 bay leaf
1/2 teaspoon kosher or sea salt
2 cups vegetable broth low-sodium

Preheat oven to 400°.
Slice tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Slightly fold the edges of the foil toward the tomatoes to capture any juice. Roast tomatoes 20 minutes.
In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add bay leaf, garlic and shallots; turn heat to low and continue to sauté another 4 minutes.
Remove tomatoes from the oven, allow to cool 15 minutes or until they are cool enough to handle. Peel the tomatoes; the peeling should easily slide off. Discard peelings. If desired, push tomatoes through a sieve to remove any seeds. (It’s not necessary to remove seeds, but rather a personal preference.)
Remove bay leaf then all ingredients to a food processor, except broth, or use an emulsion blender to purée.
Add the tomato purée mixture and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. Remove bay leaf and serve.

SmartPoints (Freestyle): 4