Roasted Tomato Soup
Roasting tomatoes before turning them into soup brings out their natural sweetness and creates a deeper, more complex flavor. This recipe uses that technique along with fresh basil and a little red wine for a simple but satisfying tomato soup.
Ingredients
Ingredients (6-8 servings)
- 6 lbs ripe tomatoes cherry, Campari, or Roma work well
- Olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbsp unsalted butter
- 2 medium yellow onions diced
- 6 cloves garlic minced
- 20-24 fresh basil leaves roughly chopped
- 6-8 sprigs fresh thyme
- 1/2 cup dry red wine
- 1 Tbsp balsamic vinegar
- 4-5 cups chicken or vegetable broth
- 1 tsp red pepper flakes optional
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment.
- Toss tomatoes with olive oil, spread on baking sheet. Roast 25-30 minutes until burst and caramelized.
- Heat olive oil and butter in Dutch oven over medium heat. Cook onions with salt and pepper 5 minutes until soft.
- Add garlic, cook 2 minutes.
- Add roasted tomatoes, basil, and thyme. Cook 5 minutes.
- Add wine and vinegar, scrape bottom of pot.
- Pour in broth and red pepper flakes. Bring to boil, reduce heat and simmer uncovered 30-60 minutes.
- Blend soup until smooth with immersion blender.
- Season to taste with salt and pepper.
Notes
For smoother texture, blend in regular blender in batches. When blending hot liquids, remove center cap and cover with towel.
Did you make this recipe?Let me know how you liked it below!