Roasted Tomato Soup
18 days ago
Slow-roasting transforms simple garden veggies into a deep, velvety soup that puts the canned stuff to shame. Pure comfort in a bowl.
Recipe
Roasted Tomato and Vegetable Soup
Ingredients
·3 lbs ripe tomatoes, halved or quartered
·1 large red onion, cut into wedges
·1 head of garlic, top sliced off to expose cloves
·2 tbsp olive oil
·1 tsp dried oregano or thyme
·2 cups chicken or vegetable broth
·1/4 cup fresh basil leaves
·1/2 cup heavy cream (optional, for extra creaminess)
·Salt and black pepper to taste
Instructions
1.Prep the Veggies: Preheat your oven to 400 degrees F. Place the tomatoes and onion wedges in a large casserole dish or a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and dried herbs.
2.Roast the Garlic: Nestle the head of garlic (exposed cloves facing up) among the vegetables. Drizzle a little oil over the garlic cloves as well.
3.Roast: Place the pan in the oven and roast for 40 to 45 minutes, or until the tomatoes are burst and slightly charred on the edges and the onions are soft.
4.Blend: Once cooled slightly, squeeze the roasted garlic cloves out of their skins and into a blender. Add the roasted tomatoes, onions, and all the flavorful juices from the pan. Add the fresh basil and 1 cup of broth.
5.Smooth it Out: Blend until completely smooth. If you prefer a thinner soup, add the remaining broth until you reach your desired consistency.
6.Heat and Finish: Pour the soup into a pot over medium heat. Stir in the heavy cream if using. Taste and adjust seasoning with more salt and pepper as needed.
7.Serve: Ladle into warm bowls and serve with a grilled cheese sandwich or crusty bread for dipping.
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