Roasted Tomato Soup
Tomato soup is a nostalgic childhood comfort meal - and making it homemade brings it to a whole new level. Roasting fresh tomatoes gives this soup a wholesome and rich flavor that is incomparable to what canned can offer.
What you'll need: Serves 4-6
~ 4 pounds of fresh tomatoes (roma, assorted cherry, grape, plum)
6 garlic cloves, peeled and smashed
1 yellow onion, diced
1 tsp salt
1 tsp oregano
pepper to taste
32 oz carton of broth (chicken or vegetable)
1 large handful of fresh basil leaves, roughly chopped
2 Tbsp olive oil
Optional toppings:
heavy cream
ricotta
parmesan
croutons
fresh basil
How to make it:
Preheat your oven to 375° F.
Rinse and pat dry the tomatoes. (I used 10 oz of assorted medley cherry tomatoes and 14 roma tomatoes.) Slice the larger tomatoes in half lengthwise. Peel and smash the garlic cloves. Roughly chop the onion and set everything on a rimmed baking sheet. (If it's not non-stick, place a piece of parchment paper down.)
Drizzle olive oil, salt, pepper and oregano down and gently toss with your hands. Bake for 1 hour.
Transfer the cooked veggies and its juices to a dutch oven. Add in roughly chopped basil leaves and broth. Cook over medium heat until it gently boils for 5 mins.
Use a handheld immersion blender (or transfer to a large blender - be careful of the steam needing to exit the top while blending) and blend on low until it becomes the texture and consistency you desire in a soup. Let simmer another 10-15 mins before serving.
Dress the soup with a drizzle of olive oil, cream, a dollop of ricotta, shavings from fresh parm, croutons, and fresh basil. Absolutely delicious.
Enjoy!