Roasted Tomato Soup

By á-46802

Sunny Anderson

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

Preparation

Step 1

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