Quick & Easy Tomato Basil Soup
Being in quarantine has caused me to get lazy. I do not waste my time prepping meals anymore, which leads to me searching for lunch ideas on the fly. One thing I’ve found handy is to always keep an abundance of something available. Whether it be beans, frozen vegetables, or even tomatoes, you can easily put them on in the morning to roast or slow cook and have a full meal by lunchtime.
Tomato basil soup can be made many different ways, but this is a quick go-to recipe I use when I don’t have a lot of time. Put your own spin on this and see what you like best.
Quick & Easy Tomato Basil Soup
Servings: 4
Equipment
- Baking sheets
- Blender
Ingredients
- 8-10 Roma Tomatoes
- 1/2 Yellow Onion
- 1 Garlic Bulb (or less if you don't like a strong garlic taste)
- 2-3 Basil Leaves
- 1 Tbsp Honey or sugar alternative (optional)
- 1/2 tsp Cayenne Pepper (optional)
- TT Salt and Pepper
Instructions
- Preheat oven to 375°F
- Start by slicing off the bottom of your garlic bulb, enough to see the cloves. Lay garlic bulb bottom-side up in a piece of foil (large enough to wrap the bulb in) and sprinkle salt, pepper, and a bit of olive or avocado oil and wrap in foil.
- Slice tomatoes and onion in quarters.
- Spread tomatoes, onions, and garlic wrapped in foil on a large baking sheet.
- Drizzle on olive/avocado oil, salt and pepper
- Place in oven and bake for 20 minutes
- Once tomatoes are slightly charred, remove sheet form the oven.
- When tomatoes are cooled, peel off as much of the outer layer of the tomatoes.
- Remove garlic cloves from bulb and add them, tomatoes, and onions to a blender. Pour all access liquid from the pan into the blender. This is where all of your flavor is. Blend until smooth
- Pour tomato soup into and let simmer for 5-10 minutes
- Add in chopped basil leaves and other seasoning to taste (TT). Enjoy with some toasted french bread!
