Print
tomato basil soup

Roasted Tomato Basil Soup

A simple, dairy-free tomato soup that’s light, healthy, and bursting with fresh flavors. You’ll never want canned tomato soup after you’ve had this!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 238 kcal

Ingredients

  • 2 lbs plum tomatoes halved
  • 1 14 oz can of plum tomatoes in their juice
  • 1 tbsp olive oil
  • 1 large onion diced
  • 4 cloves of garlic minced
  • 2 tbsp butter
  • 1/8 tsp crushed red pepper flakes
  • 3 cups vegetable stock or water
  • 2 cups fresh basil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. Toss tomatoes and garlic cloves with the olive oil, and place them on the baking sheet. Roast for 35 - 40 minutes, or until the tomatoes are charred.
  2. Heat the butter in a stock pot or Dutch oven over medium heat. Add in the onions, and red pepper flakes. Sauté for about 5-6 minutes or until the onions start to brown.
  3. Stir in the canned tomatoes, basil, oregano, and stock (or water). Add in the oven roasted tomatoes and garlic, including any juices on the baking sheet. Bring to a boil, and simmer, uncovered for about 25-30 minutes, stirring regularly.
  4. Using an immersion blender, process the soup until desired consistency is reached. Season with salt and pepper to taste.

Recipe Notes

Entire recipe makes 4 servings

Serving size is about 1 1/2 cups

Each serving = 4 Points*

*based only on ingredients that have an SP Freestyle Value

Nutrition Facts
Roasted Tomato Basil Soup
Amount Per Serving
Calories 238 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Sodium 1113mg 46%
Total Carbohydrates 26.1g 9%
Dietary Fiber 6.6g 26%
Sugars 17.3g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.