Roasted Tomato Soup
This soup is delicious! And when I say delicious, I mean delicious. Like we are a house full of people that don’t eat tomatoes but we all love this soup delicious. Pair it with some good crusty bread and you can’t go wrong.
What you'll need:
4 lbs vine ripe tomatoes, quartered and seeded
1 head of garlic, cloves separated and peeled*
1 medium sweet onion, chopped
1 quart chicken broth (Vegetable broth is fine too)
1 tsp salt
1 tsp black pepper
1 tsp basil
1/2 tsp oregano
1 tsp thyme
2 TBS balsamic vinegar
1/4 cup heavy whipping cream
Olive Oil
What you'll do:
Layer tomatoes and garlic on a parchment covered baking sheet
Toss with the olive oil, salt and pepper
Roast for 45 minutes to 1 hour until they are tender and beginning to caramelize
When the tomatoes are almost done heat about a tablespoon of olive oil in a dutch oven or large pot and sauté the onions
Add the basil, oregano, and thyme and sauté one or two minutes longer
Add the balsamic vinegar and deglaze the pot before pouring in the chicken broth
Once it comes to a boil turn heat down to medium low and allow to simmer for 10 to 15 minutes
Remove tomatoes & garlic from the oven if you have not already done so and drop them into the broth mixture
Pour in 1/4 cup of heavy whipping cream
With an immersion blender** blend the ingredients together until you reach your desired consistency adding more broth or cream as need
Ladle into bowls and serve with a side of fresh bread and a salad.
*You can totally cheat and buy the bag of already peeled and separated garlic cloves and not feel bad about it at all. I have. But, I do think there is maybe a slightly better taste when the garlic is fresh.
**The immersion blender works great for this soup however, if you don’t have one I think it would be simple enough to use a regular blender and do it in batches. Totally worth the little bit of extra time.
Enjoy!
PS I have a friend that likes to add some crumbled blue cheese to her bowl of tomato soup or you can just add a couple of fresh basil leaves as garnish. Being completely honest I will let you know that I have a tendency to sorta eyeball the seasonings rather than measure them out. I probably use way more basil than what the recipe calls for because I know we love it.
