4 servings

1 1/2 kg quartered plum tomatoes

1 large onion in wedges

4 garlic cloves 

2 tbsp olive oil

water or fat-free unsalted chicken broth to taste

2 tsp sea salt

black pepper to taste

¼ cup chopped fresh basil

1 tsp oregano

Preheat oven to 400º F. Line a large baking sheet with parchment paper. Place tomatoes, onion and garlic on the baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 20-30 minutes. Remove and carefully transfer to a saucepan. 

Add the basil, oregano and blend with an immersion blender. Add water depending on how thick you want the soup. Stir until is very hot to serve.

Pour into serving bowls and garnish with additional basil.

Per serving

Cal: 110.2 P: 2 F: 4.8 Cb: 12.1