Tomato Basil Soup
This creamy and fresh tomato basil soup is so effortless and delicious, that you only need 30 minutes to make it. A perfect way to use all of your end of the season tomatoes.
Servings: 6
Calories: 122kcal
Equipment
- 1 air fryer or oven
Ingredients
- 2 lbs tomatoes
- 10 cloves garlic
- 1 medium onion yellow or red
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- a few fresh basil leaves
- 1/4 cup heavy cream optional
Instructions
- Preheat your air fryer or oven to 425F
- Wash and cut tomatoes into fourths, peel garlic and onion.
- Add onion, garlic, basil leaves, and tomatoes into an oven-proof dish.
- Now add salt, black pepper, olive oil, balsamic glaze and mix everything.
- Bake in a preheated oven for 30 minutes.
- Let it cool down for 5 minutes before blending and add heavy cream if you are using any.
- Serve with the side of your choice.
Video
Notes
Note:
- My tomatoes were naturally juicy and sweet. If you feel like you need to add water then you can add according to the consistency you like.
- I didn't use any sugar but if your tomatoes are tangy then use up to 1 tbsp of sugar.
Nutrition
Calories: 122kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 12mg | Potassium: 417mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1407IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg