Roasted Tomato Basil Soup

Makes4 servings
Prep Time15 minutes
Cook TimeRoast tomatoes 30 to 45 minutes, simmer 15 minutes

Ingredients
Directions

Ingredients

6 medium heirloom tomatoes (about 2 pounds)
2 tbs. extra-virgin olive oil
2 cloves garlic
1 cup chopped yellow onion
1 medium parsnip, peeled and chopped (about 1 cup)
Salt and pepper to taste
4 cups vegetable stock
Greek yogurt (optional)
Chopped basil (optional)

Cut out the stem end of the tomatoes and cut in half, and place tomatoes cut side up on a baking sheet drizzled with 1 tablespoon olive oil. Roast tomatoes with two cloves of garlic for 30 to 45 minutes, until tomatoes are soft.

STEP 3

In a saucepan, heat remaining 1 tablespoon olive oil and sauté the onion and parsnip together with fresh cracked pepper and salt until the vegetables begin to soften.

STEP 4

Add the tomatoes and vegetable broth and simmer together until parsnips are tender, about 15 minutes.

STEP 5

Purée with an immersion blender or blend in small batches in a blender until soup is smooth and creamy.

STEP 6

Serve warm in bowls with a dollop of Greek yogurt and chopped fresh basil.

STEP 7

Tip: To make a spicy soup, add a jalapeño to the roasting tomatoes, or 1/2 teaspoon ground chipotle peppers to the sautéing onions and parsnips.

Nutritional information

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