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Roasted tomato Soup


Sunny Anderson

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  • 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



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

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