Easy Roasted Tomato Soup
Tomatoes and garlic are roasted together to intensify their flavors. They are then combined with sweet onion and herbs and blended into a smooth soup that is bursting with flavor.
Ingredients
- 3 lbs tomatoes ( I used cherry and heirloom cherry) quartered
- 1 head garlic cloves seperated but skin intact
- 1/4 cup plus 1 T olive oil
- 1 tsp sea or kosher salt
- 1 tsp fresh ground pepper
- 1 medium sweet onion diced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 sprig fresh thyme
- 2 T balsamic vinegar
- 2 T tomato paste
- 4 cups vegetable broth
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400. Line a rimmed sheet pan with parchment paper. Spread the tomatoes and garlic on baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 1 hour until the tomatoes become soft and caramelized.
- Heat olive oil in Dutch oven over medium heat. Add onion and sauté for about 5 to 6 minutes. Add seasonings and tomato paste and sauté for an additional 1 to 2 minutes. Add the balsamic vinegar and simmer until it reduces by half.
- Add fresh thyme and broth and turn up heat. Bring to a boil and then reduce to simmer for 15 minutes. Turn off the heat and remove thyme.
- Add roasted tomatoes, garlic and heavy cream. Blend with an immersion blender until smooth. Or carefully transfer to a blender and blend until smooth.
- Serve garnished with your favorite toppings. Enjoy!