Learn how to make Roasted Tomatoes without adding any oils. They're perfect for your favorite recipes like fresh tomato soup, sauces, spreading onto vegan garlic bread, adding to pasta salads, or even just eating plain!
- 4 lbs tomatoes roma, or on the vine
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- salt + pepper to taste
Cut the tomatoes and onions into uniform wedges so they roast evenly.
Place the cut tomatoes and onions onto a baking sheet with the garlic cloves and mix with the dried herbs.
Roast the tomatoes at 425 degrees F until they're broken down and slightly charred, not burnt. About 40-45 minutes.
Blend the roasted veggies in a blender with the veggie broth and add to the pot OR use a spatula to transfer the roasted veggies to your pot and then cover with the vegetable broth and blend with an immersion blender in the pot.
Bring the blended soup to a boil and then simmer the soup on the stove for about 20-30 minutes to cook the tomatoes with the broth.
Season the soup with salt and pepper to taste and stir in chiffonade basil leaves.
Calories: 69kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 330mg | Potassium: 749mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2705IU | Vitamin C: 43.6mg | Calcium: 42mg | Iron: 1mg