Name: Roasted tomato basil soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 Roma tomatoes, roughly chopped; 1 sweet onion, roughly chopped; 1 red or yellow sweet pepper, roughly chopped; 6 garlic cloves, peeled; 1 pint pint cherry tomatoes; 1/4 cup olive oil; Salt and pepper, to taste; 1 tsp paprika; Fresh basil leaves (a handful); 1 sprig fresh rosemary; 1 shallot, finely chopped; 2 tbsp tomato paste; 1/2 cup coconut cream; 8-12 oz hot and spicy V8 juice; 1 cup chicken broth (or vegetable broth for a vegan option)

Roasted tomato basil soup recipe

Recipe by Firefighter Tim Griffin

Course: LunchCuisine: AmericanDifficulty: Medium

Servings

5-10

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

6 Roma tomatoes, roughly chopped
1 sweet onion, roughly chopped
1 red or yellow sweet pepper, roughly chopped
6 garlic cloves, peeled
1 pint pint cherry tomatoes
1/4 cup olive oil
Salt and pepper, to taste
1 tsp paprika
Fresh basil leaves (a handful)
1 sprig fresh rosemary
1 shallot, finely chopped
2 tbsp tomato paste
1/2 cup coconut cream
8-12 oz hot and spicy V8 juice
1 cup chicken broth (or vegetable broth for a vegan option)

Directions

Roast the Vegetables:
Preheat your oven to 375°F (190°C).
Roughly chop the Roma tomatoes, sweet onion, sweet pepper, and garlic cloves.
Place them along with the cherry tomatoes into a cast-iron skillet or baking dish.
Drizzle with olive oil and season with salt, pepper, and paprika.
Add fresh basil leaves and the rosemary sprig on top.
Roast in the oven for 1 hour until the vegetables are tender and slightly caramelized.
Prepare the Base:
In a large stockpot, heat a tablespoon of olive oil over medium heat.
Add the shallots and garlic, and sauté until translucent and fragrant, about 3-5 minutes.
Stir in the tomato paste and cook for another minute.
Blend the Soup:
Remove the roasted vegetables from the oven.
Transfer them to the stockpot with the shallots and garlic.
Using an immersion blender (or working in batches with a regular blender), blend the mixture until smooth and creamy.
Finish the Soup
Stir in the coconut cream, V8 juice, and chicken broth (or vegetable broth).
Let the soup simmer on low heat for 10-15 minutes, stirring occasionally.
Adjust the seasoning with more salt and pepper to taste.
Serve:
Serve hot, garnished with fresh basil leaves or a drizzle of coconut cream if desired.

Roasted tomato basil soup