Roasted Tomato Soup with Garlic

The bright red tomatoes and deep green basil make this soup a colorful treat for company. For a spicy kick, add 1/4 tsp. crushed red pepper flakes to the tomatoes and broth.

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The bright red tomatoes and deep green basil make this soup a colorful treat for company. For a spicy kick, add 1/4 tsp. crushed red pepper flakes to the tomatoes and broth.

Servings
6

Ingredients

  • 2 Tbs. olive oil
  • 6 cloves garlic, minced (about 2 Tbs.)
  • 3 15-oz. cans diced fire-roasted tomatoes
  • 6 cups low-sodium vegetable broth
  • 6 Tbs. chopped fresh basil

Preparation

1. Heat oil in large saucepan over medium heat. Add garlic, and cook 1 minute, or until fragrant, stirring often.

2. Stir in tomatoes and broth, and bring to a boil. Reduce heat, and simmer uncovered 25 minutes, or until soup thickens slightly. Remove from heat.

3. Stir in basil. Season with salt and pepper. Ladle soup into bowls.

Nutrition Information

  • Calories 92
  • Carbohydrate Content 12 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 707 mg
  • Sugar Content 5 g

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