Roasted Tomato Soup: Pure Comfort
Roasted tomato soup: savor this rich, creamy recipe, brightened with fresh basil. Perfect for dipping grilled cheese, a cozy meal for any night.
Ingredients
- 5 medium-sized vine-ripe tomatoes
- 1 pint cherry tomatoes
- 1/2 white onion (sliced)
- 4-5 cloves garlic
- 4-5 fresh basil leaves (plus more for garnishing)
- oregano (sprig)
- 1 ½ cups chicken broth
- 1 tablespoon granulated sugar (can use more or less)
- smoked sea salt (to taste)
- black pepper (to taste)
Instructions
- Preheat oven to 375 F.
- Brush a foil-lined baking sheet with olive oil and set aside.
- Cut tomatoes in half and place cut side down on the prepared baking sheet.
- Place onions and whole garlic cloves on the baking sheet.
- Arrange everything in a single layer.
- Roast for 35-45 minutes.
- Remove from oven and let cool completely.
- Remove the skins from the tomatoes (they should slip right off. You can leave the skin on the cherry tomatoes if you plan on blending it really well).
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.