Description
Easy and delicious Roasted Tomato Soup made with freshly roasted tomatoes, caramelized onion, garlic, fresh basil and vegetable or chicken broth.
Ingredients
Scale
- 3 pounds ripe plum tomatoes cut in half lengthwise
- 1/4 cup + 2 Tablespoons extra virgin olive oil
- 2 yellow onions chopped (about 2 cups)
- 5 cloves garlic, minced
- 2 Tablespoons butter
- 1/4 teaspoon crushed red pepper flakes
- 28 ounce can whole plum tomatoes, undrained
- 2 cups fresh basil leaves, packed, then chopped
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth or vegetable broth
- Optional garnishes: grated parmesan, fresh basil
Instructions
- Preheat the oven to 400F.
- Toss the tomatoes with ¼ cup olive oil and season with salt and pepper.
- Layer on a baking sheet in a single layer.
- Roast in preheated oven for 45 minutes.
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
- Add the canned plum tomatoes, chopped basil, thyme, and chicken stock.
- Add the oven roasted tomatoes, including the juices from the pan.
- Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.
- Taste and add salt and pepper or more thyme or basil as needed.
- Transfer the soup to a blender or large food processor and puree until smooth.
- Serve with fresh grated parmesan cheese on top and a side of cheesy bread.
- Prep Time: PT0H10M
- Cook Time: PT1H25M