Roasted Tomato-Basil Soup
A simple tomato-basil soup that begins with roasted ripe tomatoes, red onion, and garlic tossed with balsamic vinegar, then blended with fresh basil and simmered with broth and miso. Includes a cashew-cream variation for a richer version.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Yield
- 4 servings
- Category
- Soup
Nutrition (estimated)
per about 1.25 cups- Calories
- 100 kcal
- Protein
- 4 g
- Fat
- 1 g
- Carbs
- 21 g
- Fiber
- 5 g
- Sugar
- 13 g
- Sodium
- 170 mg
Ingredients
- ripe tomatoes
- red onion
- garlic
- balsamic vinegar
- pippali
- fresh basil
- Vegetable Broth 2.0
- white miso paste
- Balsamic Syrup
Instructions
- Toss tomatoes, red onion, garlic, vinegar, and pippali; spread on a parchment-lined pan.
- Roast at 425°F for 30–40 min until darkened.
- Purée roasted vegetables with basil until smooth.
- Transfer to a pot, add Vegetable Broth 2.0, boil, then simmer 10 min.
- Off heat, stir in miso mixture. Serve hot or chilled; garnish with Balsamic Syrup and basil.