Roasted Tomato and Onion Soup
A deeply savory soup featuring slow-roasted tomatoes and onions, simmered with aromatic herbs for a comforting, umami-rich bowl. This American soup recipe (vegan), ready in about 65 minutes, pairs Tomatoes, Yellow onion, and Olive oil for a weeknight-friendly dinner. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium Tomatoes
- 1 medium Yellow onion
- 2 tbsp Olive oil
- 2 cloves Garlic
- 4 cups Vegetable broth
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Fresh basil
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Instructions
- Step 1: Preheat oven to 425°F. Halve 3 medium tomatoes and quarter 1 medium yellow onion, then toss with 2 tbsp olive oil in a baking dish. Roast for 25 minutes until caramelized.
- Step 2: Transfer roasted tomatoes and onions to a blender with 2 minced garlic cloves, blend until smooth, then return to a pot. Stir in 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Simmer over medium heat for 20 minutes. Stir in 1/4 cup chopped fresh basil and serve warm.
