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Comfy Roasted Tomato & Basil Soup

by Maria
Supa Consistenta de Rosii Coapte & Busuioc

Where I live, the winter cold is at its fiercest after the holidays. Therefore, I have to surround myself with comfy, hot, delicious soups and stews perfect to fight off the winter blues. This roasted tomato & basil soup fits all the above, it has loads of flavor, plus –  it does not take a cooking genius to make.

Servings: 4

Time: 50 minutes


600g / 1.3lbs Roma Tomatoes
300g / 11oz Cherry Tomatoes
4 cloves Garlic
3 tablespoons Olive Oil
½ Onion
½  Red Bell Pepper
1 Potato
1½  tablespoons Tomato Paste
2 cups Vegetable Broth
1 cup Basil Leaves
Salt & Pepper

1 Avocado


  1. Preheat oven to 220°C/430°F. Cut all the tomatoes in half, lengthwise. Peel and smash the garlic cloves.
  2. Place tomatoes face up on a baking tray along with the garlic cloves. Drizzle 2-3 tablespoons of olive oil, season with salt & pepper, and throw in the oven until the edges are slightly blackened, for around 25 minutes.
  3. While tomatoes are roasting, chop the potato, the red bell pepper, and onion.
  4. Heat 1 tablespoon of olive oil in a medium-sized pot over medium-high heat. Add the onion, red bell pepper, and potato and cook, stirring occasionally, until the onion is transparent and the potato’s outer edges begin to crisp about 10 minutes.
  5. Add the tomato paste, the broth, salt & pepper, cover and bring to a boil.
  6. Reduce heat to low and simmer until the potato is tender, about 15 minutes.
  7. Once the tomatoes and garlic are done roasting, add them to the pot along with the basil, and cook until the basil has withered around 2 minutes.
  8. Blend everything out until smooth.
  9. Garnish with diced avocado & toast. Sprinkle salt & pepper.
  10. Enjoy!

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Comfy Roasted Tomato & Basil Soup

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