Roasted Tomato Basil Soup
This roasted tomato basil soup is perfect for a quick meal! It's full of fresh vegetables and herbs for an amazingly easy and healthy recipe!
Servings: 20 onces
Ingredients
- 4-6 medium to large tomatoes cut in half
- 1 large white or yellow onion cut in fourths
- 2 heads of garlic
- 1 small red bell pepper
- 1 red jalapeno pepper (de-seeded) optional
- 5-6 sprigs fresh thyme
- ΒΌ cup fresh basil
- 3-4 tablespoon olive oil
- 1 teaspoon salt or more to taste
- 1 teaspoon turmeric powder
- 1 teaspoon pepper or more to taste
Instructions
- Preheat oven to 400.
- Wash and half your tomatoes and chop your onion in fourths and place in a large roasting pan.
- Cut the ends off of the heads of garlic and place cut side up in the roasting pan.
- Wash, de-seed, and cut the bell pepper in chunks and place in roasting pan.
- Cut jalapeno in half and de-seed and place in the pan.
- Place the sprigs of thyme and basil in the pan.
- Evenly coat everything with olive oil and salt and pepper.
- Roast at 400 for about 45 minutes or until veggies are tender. You can cover for quicker cooking. I like some texture to my veggies so I leave them uncovered.
- When everything is done remove from the oven and allow to slightly cool enough to handle the garlic.
- Spoon everything but fresh thyme and garlic into a large blender. (including any juices from the pan)
- Squeeze garlic out of the cloves into the blender and discard the halls.
- Add a teaspoon of powdered turmeric powder to the blender.
- Blend everything until you reach the consistency you like adding extra salt and pepper if needed.
- Spoon into a bowl and drizzle with a little olive oil and some fresh herbs if desired.