This vibrant tomato basil soup showcases fresh basil, adding a burst of flavor to every spoonful. It’s perfect for cozy meals on chilly days or as a light starter for any gathering. Bringing the taste of summer into your kitchen year-round, enjoy it alongside crusty bread or a sprinkle of parmesan for a truly satisfying experience.
8 large vine tomatoes, sliced in half
1/2 cup olive oil
15 cloves garlic
1 large yellow onion, sliced
3 red bell peppers, sliced
1/2 teaspoon pepper
1 teaspoon salt
10 basil leaves some reserved for garnish
1 cup riced cauliflower, thawed
48 ounces vegetable broth
1/4 teaspoon red pepper flakes (optional)
1. Preheat the oven to 450 degrees Fahrenheit.
2. Place the veggies on a sheet pan or two, if necessary. Make sure they aren’t packed together because they’ll end up steaming instead of roasting. Season with the olive oil, salt, and pepper and roast for 30 minutes.
3. Add the roasted veggies, veggie broth, and cauliflower, and basil to a blender and blend. Alternatively, add to a pot and use an immersion blender to blend until smooth.
4. Ladle soup into bowls and serve topped with additional sliced basil.
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