Nothing warms you from the inside out like roasted tomato soup. It's rich, sweet, tangy, and (if you're like me) has just enough heat to keep you going back for more. Pair that with cheesy bread, and it's the ultimate soul-satisfying starter (or meal!). Roasting the veggies first adds a depth of flavor and gives you plenty of time to prep the rest of meal.
Make it, slurp it, take a bath in it - whatever makes you happy.
Ingredients:
- 2 1/2 lbs tomatoes
- 2 medium or 1 large onion (maui or walla walla, if possible)
- 4 cloves garlic, smashed
- 2 1/2 cups vegetable stock
- 1/2 cup basil, plus more for garnish
- 1 tsp crushed red pepper (optional)
- 2 tbsp butter
- 1/4 cup cream (or any dairy product you like)
- olive oil
- salt & pepper
- Baguette & romano/parmesan/whatever cheese you please, for serving
Equipment needed:
- Baking sheet
- Soup pot
- Blender (immersion or standing)
- Preheat the oven to 425. Cut the tomatoes in half and onion into quarters. Toss them on a baking sheet with the garlic cloves and a couple tablespoons of olive oil with salt and pepper to taste. Place the tomatoes cut side down and roast all the veggies for about 25 minutes, until they have a bit of char on them.
- After veggies are roasted, put them into a soup pot with the stock, basil, and butter (and red pepper flakes, if using). Simmer for about 10 minutes.
- Remove soup from heat, then blend until smooth.
- Return to low heat and simmer for 5 more minutes, adding salt and pepper to season as needed.
- Add in cream and stir into soup right before serving. Ladle into bowls and garnished with reserved basil. Serve with cheesy toast!