- 3 lbs plum tomatoes
- 1 onion, chopped
- 6 cloves garlic
- 2 Tablespoon butter
- 3 Tablespoon olive oil
- 1l vegetable broth
- 20g basil, chopped
- 2 Teaspoon tomato paste
- Spices 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon thyme
- 1/2 Teaspoon paprika
- 1 Teaspoon sriracha
- 1 Teaspoon crushed red pepper
- 1/2 Teaspoon cayenne
Wash and thoroughly dry 8 plum tomatoes. Cut them in half lengthwise and lay them on a greased cookie sheet, cut side up. Sprinkle the tomatoes with olive oil and salt, put them in oven at 400F-200C for about 40 minutes.
While tomatoes are roasting, chopped onion and squeeze the garlic through a garlic press. Add a tablespoon of olive oil to a large soup pot and cook onion and garlic 5 minutes.
Then pour your vegetable broth into the pot and allow to come to a boil. Once the tomatoes are roasted, take them out and add them into the pot, and simmer. At this point, you can add your fresh basil leaves, chopped.
In this step, add some butter to the mix and the tomato paste. Add spices and boil on medium flame, and let simmer for about 30 minutes. Put your soup in blender and blend for a few seconds. The longer you blend, the creamier the soup will become.
Serve soup with shredded cheese, green onion, crispy tortilla strips, sour cream or grilled fish.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.