Roasted Tomato Soup
- 3 lbs beefsteak tomatoes, cored & scored
- 4 T EVOO, divided
- 2 1/2 t kosher salt, divided
- 1 T unsalted butter
- 1 med yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 c chopped fresh basil
- 2 T all purpose flour
- 2 c vegetable broth
- 1 t smoked paprika
- 1/2 t ground black pepper
- Garnish: Olive oil, ground black pepper
Preheat oven to 400. Line a lg rimmed baking sheet with foil.
Place tomatoes on prepared pan; drizzle with 2 T oil & sprinkle with 1 t salt.
Bake until slightly charred, about 45 min,
In lg Dutch oven, heat butter & remaining 2 T oil over med high heat. Add onion; cook stirring occasionally until tender, about 5 min. Add garlic; cook until fragrant, about 1 min. Stir in basil & flour, cook for 1 min. Whisk in broth, paprika, pepper & remainingn 1 1/2 t salt until smooth. Add tomatoes & any juices, using the back of a spoon to break up slightly.
Working in batches, transfer mixture to the container of a blender; blend until smooth. Return to Dutch oven; bring to boil over med high heat. Reduce heat to med low; simmer for 20-30 min. stirring occasionally. Garnish with oil & pepper, if desired.