Roasted Tomato Basil Soup

Ingredients

• 6 pieces Tomatoes (Ripe, washed and halved)
• 0.5 cup Carrot (peeled and diced)
• 4 tbsp Olive Oil (Extra‑virgin, divided)
• 0.5 tsp Black Pepper Powder (Freshly ground)
• 0.5 tsp Salt (Fine sea salt)
• 1 tbsp Unsalted Butter (Optional, for richer flavor)
• 0.5 cup Water (Room temperature)
• 1 tbsp Fresh Basil (Chopped)
• 0.5 tsp Cumin Powder
• 0.5 tsp Oregano (Dried)
• 1 tbsp Mixed Dried Herbs (Optional, for extra flavor)

Instructions

1. Prepare vegetables

   Wash the tomatoes, cut each tomato in half, and dice the carrot into small pieces.

   Time: PT10M

2. Season tomatoes and carrot

   Place the halved tomatoes and diced carrot in a mixing bowl, add 2 tbsp olive oil, ½ tsp black pepper powder and ½ tsp salt, then toss until evenly coated.

   Time: PT2M

3. Preheat the oven

   Preheat the oven to 350°F (180°C).

   Time: PT10M

   Temperature: 350°F

4. Roast the tomatoes

   Grease the baking tray, arrange the tomato halves cut‑side up, and roast for 30 minutes until the edges are caramelized.

   Time: PT30M

   Temperature: 350°F

5. Cool slightly

   Remove the tray from the oven and let the roasted tomatoes cool for about 10 minutes.

   Time: PT10M

6. Blend to puree

   Transfer the roasted tomatoes, carrot pieces, and the remaining 2 tbsp olive oil into a blender and blend until smooth.

   Time: PT5M

7. Sauté the puree

   Heat a saucepan over medium flame, add 1 tbsp butter (optional) and a splash of olive oil, then pour in the tomato puree.

   Time: PT2M

8. Cook the puree

   Sauté the puree for 2–3 minutes until fragrant.

   Time: PT3M

9. Add liquid

   Stir in ½ cup water and mix well.

   Time: PT1M

10. Season the soup

    Add chopped fresh basil, ½ tsp cumin powder, ½ tsp black pepper powder, ½ tsp oregano, ½ tsp salt, and 1 tbsp mixed dried herbs (optional). Stir to combine.

    Time: PT2M

11. Simmer

    Bring the soup to a gentle boil, then reduce to a simmer and cook for 5 minutes.

    Time: PT5M

12. Finish and serve

    Check seasoning, ladle the hot soup into bowls and serve with garlic bread or cheese.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

3 g