Roasted Tomato Soup
by Jesi LopezRoasting the vegetables for the soup brings out a delicious flavour. I added cream and broth to finish off the soup and create a nice and creamy texture.
Roasted Tomato Soup
Rated 5.0 stars by 1 users
Category
Soups
Cuisine
North American
Servings
4-6
Prep Time
30 minutes
Cook Time
60 minutes
Canned tomato soup is good but oven roasted tomato soup is next level. This recipe is perfect for lunch AND dinner.
Ingredients
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10 to 12 roma tomatoes, sliced in half
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2 onions, quartered
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2 whole heads of garlic
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Handful of basil leaves
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2 cups cream
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2 cups of broth (chicken or vegetable)
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Salt and black pepper, to taste
Directions
Preheat oven to 350°F.
Slice tomatoes in half and place face down onto a parchment lined baking sheet.
Cut the onions into quarters and place them sporadically between the tomatoes.
Place both intact heads of garlic onto the baking sheet.
Add the basil leaves on top of the tomatoes and drizzle with olive oil. Sprinkle with salt and pepper to taste.
Place the baking sheet into the oven and roast for 45 minutes.
Once roasting is completed, remove the tomatoes, onions, and garlic from the oven. Set aside both heads of garlic.
Pour the roasted tomatoes and onions, along with the juices, into a blender. Squeeze out both heads of garlic into the blender.
Pour cream and broth into the blender and pureé until soup is smooth.
Pour soup into a large pot and add salt, according to taste. Simmer until ready to serve.
Enjoy 🖤