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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Tomato Soup With Corn And Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions