Healthy and simple recipes ● Roasted Tomato and Basil Soup

This week we are sharing a soup recipe with you, but watch out: this isn't just any soup. It is a summer soup. Perfect to eat hot at home or chilled, for example, on a trip to the beach.

• Ingredients:
  • 5 large tomatoes, halved;
  • 3 garlic cloves, unpeeled;
  • 1 large onion, quartered;
  • 1 handful of fresh basil leaves;
  • 4 cups of water;
  • 2 tablespoons of extra-virgin olive oil;
  • Salt and pepper to taste;
  • Salty granola.

• Roast the tomatoes and garlic:
  1. Preheat the oven to 200°C;
  2. Arrange the halved tomatoes on a baking sheet with the cut side facing up;
  3. Add the unpeeled garlic cloves and onion quarters to the tray;
  4. Drizzle everything with olive oil and season with salt and pepper to taste;
  5. Roast in the oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.

• Prepare the soup:
  1. Remove the tray from the oven and let it cool slightly.
  2. Remove the skins from the roasted garlic cloves.
  3. In a blender or food processor, add the roasted tomatoes, peeled garlic, roasted onion, and basil leaves.
  4. Add 2 cups of water (or vegetable broth) and blend until smooth. If you prefer a thinner soup, add more water until you reach the desired consistency.
  5. Transfer the mixture to a large pot and place over medium heat.
  6. Add the remaining water (or vegetable broth) if you haven't already.
  7. Simmer gently and adjust seasoning with salt and pepper as needed.
  8. Serve the soup hot, garnished with a few fresh basil leaves, salty granola, and a drizzle of extra-virgin olive oil, or let it cool if you prefer.

Our suggestion: serve with slices of toasted whole-wheat bread or homemade croutons.

The natural sweetness of the roasted tomatoes combines perfectly with the aromatic flavor of the basil and the crunch of the granolas, making this soup irresistibly healthy.