Roasted Tomato Soup With Corn And Basil Recipe

Name: Roasted Tomato Soup With Corn And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs. large tomatoes, such as beefsteak, cut in half crosswise; 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise; 3 large cloves garlic, unpeeled; 1 small yellow pepper, cut in half crosswise; 1 tablespoon plus 1 teaspoon grapeseed oil, divided; 1/4 teaspoon salt, or to taste; Freshly ground pepper to taste; 1 teaspoon fresh cilantro; 2 cups vegetable broth, divided; 1/4 cup tomato juice; 1 teaspoon tomato paste; 1/4 teaspoon Worcestershire sauce; 1 tablespoon fresh basil, chopped; Brown sugar to taste (optional); 1/2 cup fresh corn

Servings: persons

1 1/2 lbs. large tomatoes, such as beefsteak, cut in half crosswise
1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
3 large cloves garlic, unpeeled
1 small yellow pepper, cut in half crosswise
1 tablespoon plus 1 teaspoon grapeseed oil, divided
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 teaspoon fresh cilantro
2 cups vegetable broth, divided
1/4 cup tomato juice
1 teaspoon tomato paste
1/4 teaspoon Worcestershire sauce
1 tablespoon fresh basil, chopped
Brown sugar to taste (optional)
1/2 cup fresh corn

1
1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
2
2. Combine tomatoes, onion, garlic, pepper and 1 tablespoon oil in a mixing bowl. Season with salt and pepper. Place the mixture on the prepared baking sheet. Roast until the vegetables are soft and carmelized, about 30 minutes.
3
3. When cool enough to handle, peel the garlic, tomatoes and pepper; seed the tomatoes and pepper. Trim off the onion ends. Place vegetables and cilantro in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
4
4. Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring frequently. Ladle into bowls, garnish with corn.

195

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lbs. large tomatoes, such as beefsteak, cut in half crosswise, 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise, 3 large cloves garlic, unpeeled, 1 small yellow pepper, cut in half crosswise, and more.

Yes, Roasted Tomato Soup With Corn And Basil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato Soup With Corn And Basil

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