Roasted Tomato Soup

Sunny Anderson
Roasted Tomato Soup
Roasted Tomato Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    Roma Tomatoes halved and seeded

  • 2

    red peppers, quartered and seeded

  • 1

    med onion quartered

  • 8

    cloves garlic

  • 2

    tsp chopped fresh thyme leaves

  • 4

    tbsp. olive oil, divided

  • 2

    tbsp. balsamic vinegar

  • Kosher salt and freshly ground pepper

  • 1

    6oz can tomato paste

  • 6

    cups vegetable stock

  • 1/4

    cup loosely packed chiffonade basil leaves

  • Blender

Directions

On a sheet pan, gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tbsp. olive oil, vinegar, salt and pepper. Arrange tomatoes and peppers, skin side up and bake until lightly charred, 45-50 mins. In a soup pot warm the remaining 2 tbsp. of the olive oil over med-high heat. Stir in the tomato paste and mix well. Add tomato and peppers including the juices and combine. Stir in the stock, cover and bring to a boil. Reduce heat and simmner for 20 mins. Transfer to a blender and pulse in small batches that only reach 1/3 to 1/2 way up the jar. Gradually increase speed until smooth. Heat soup then add basil to garnish

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