Roasted Cherry Tomato Basil Soup

This is one of my favorite tomato basil soup recipes to make on a cold day. I love roasting the cherry tomatoes as they give off a slightly sweeter and more robust taste than other tomatoes. I prefer to use fresh basil over dried in this roasted cherry tomato soup recipe as it enhances the taste. – Kara

Serves 6

Ingredients:

• 2  1/2 cups of cherry tomatoes, halved
• 2 tablespoons of Olive Oil
• black pepper
• garlic salt
• 4-6 garlic cloves, minced
•  1/4 tsp of turmeric
• 1/2 of a yellow onion, minced
• 3 cups of low sodium chicken broth (vegans you can use vegetable broth and a teaspoon of garlic salt)
• 2 14.5 oz cans of diced tomatoes or 4-6 Roma tomatoes, diced
• 1 tablespoon of garlic powder
• 1/2 cup of chopped fresh basil + 1 tsp
• Olive Oil Spray

Directions:

Preheat the oven to 400 degrees.

Spray baking sheet with olive oil spray.

Place the cherry tomato halves on the sheet skins facing down.

Sprinkle the tomatoes with 1/4 tsp of turmeric, then sprinkle them with black pepper, 1 tsp of chopped basil, and a dash of garlic salt.

Roast the tomatoes for around 20 mins or until the tomato skins look wrinkly.

Turn the stove to a medium heat and place a large pot on top.

Once hot, drizzle 1 tbsp of olive oil and add the minced garlic and onion.

Sauté for 4-6 minutes or until the onions are translucent.

Add the roasted tomatoes, chicken broth, canned tomatoes or diced Roma tomatoes, 1 tablespoon of garlic powder, 1/4 teaspoon of black pepper, and the 3 tablespoons of basil.

Bring the soup to a boil, then turn down to a low simmer.

Partially cover the pot and allow it to simmer for about 20 minutes, or until the soup is nice and hot and the liquid has reduced a bit.

With a food processor, blend up the soup to your desired consistency and serve.

Serves 6 | Calories per serving: 95 | Fat: 5.2 | Carbs: 6.6 | Protein: 2.5