Description

This Roasted Tomato Soup transforms humble garden staples into a velvet-textured masterpiece through high-heat caramelization. It develops a depth of flavor that simmering cannot replicate, providing a rich mouthfeel while allowing the produce to shine.

Ingredients

Scale

3 lbs Roma Tomatoes
1 large Yellow Onio
6 cloves Fresh Garlic
1/4 cup Extra Virgin Olive Oil
2–3 cups Vegetable Broth
1/2 cup Fresh Basil
1 tbsp Balsamic Vinegar
Kosher Salt & Black Pepper to taste

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Instructions

Preheat your oven to 400°F (200°C). Wash the tomatoes and slice them in half lengthwise. Peel the onion and cut it into thick wedges. Peel the garlic cloves but leave them whole
Place the tomatoes, onions, and garlic on a baking sheet. Drizzle the olive oil over the vegetables and toss them. Arrange the tomatoes cut-side up and sprinkle with salt and pepper
Roast for 45 to 60 minutes until you see charred edges on the onions and slightly blackened skins on the tomatoes
Transfer the roasted vegetables and juices into a large Dutch oven. Do not leave the juices behind
Add the vegetable broth and balsamic vinegar, then bring to a gentle simmer over medium heat for about 10 minutes
Add fresh basil leaves and blend the mixture until the desired consistency. Optionally, pass through a fine-mesh sieve for a smoother texture
Taste and adjust seasoning as needed before serving hot

Notes

Use Roma or plum tomatoes for the best texture and flavor. You can also add cooked white cannellini beans for additional creaminess.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 145 kcal
Sugar: 9g
Sodium: 480mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg