Menu Enter a recipe name, ingredient, keyword...

Roasted tomato Soup

By

Sunny Anderson

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 8 Roma tomatoes, halved and seeded
  • 2 red peppers, quartered and seeded
  • 1 medium onion, quartered
  • 8 cloves garlic
  • 2 tsp chopped fresh thyme
  • 4 tbsp. olive oil - divided
  • 2 tbsp. balsamic vinegar
  • Kosher salt and fresh ground pepper
  • 1 (6oz) can tomato paste
  • 6 cups vegetable stock
  • 1/4 cup loosely packed chiffonade basil leaves
  • Equipment: blender

Details

Preparation

Step 1

Preheat oven to 400
On a sheet pan gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tbsp. olive oil, vinegar, salt and pepper. Arrange skin side up and bake until lightly charred, 45-50 minutes.
In a soup pot warm the remaining 2 tbsp. of olie oil over med-high heat. Stir in stock, cover, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Transfer the soup to a blender and pulse in small batches that only go 1/3 way up blender. Start slow and increase speed to blend well. Return it to the soup pot.
Heat the soup through and garnish with basil

You'll also love

Review this recipe

Creamy Tomato soup Penne with Goat Cheese and Spicy Tomato Sauce