Roasted Heirloom Tomato Soup

By KeyIngredient

Ingredients

• 2 lb assorted heirloom tomatoes, halved
• 1 onion, quartered
• 3 whole cloves garlic
• 2 Tbsp olive oil
• 10 fresh basil leaves
• 3 fresh sage leaves
• 1 sprig fresh oregano, leaves only
• pinch of red chili flakes
• 2 cups chicken or vegetable stock (approximately)
• 1 Tbsp balsamic vinegar
• salt and pepper to taste
• 1/3 cup freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375. Line a large rimmed baking sheet with parchment paper. Toss the tomatoes, onion and garlic with the olive oil and spread out in a single layer on the baking sheet. Roast until lightly browned, about 45 minutes.

Put the tomatoes into a food processor. Add the basil, sage, oregano and red chilli flakes to the tomatoes. Puree the tomato mixture until smooth. Transfer to a large pot and add enough stock to give a soupy consistency. Bring the soup to a simmer over medium heat. Add the balsamic vinegar and the salt and pepper to taste.

Ladle up a bubbly red bowl of soup and garnish with a gentle dusting of grated Parmesan cheese.