It is July, which means you only have a month or two left to make this soup! Since it is peak tomato season, I am trying to take full advantage of it. One of my favorite soups is roasted tomato soup. Roasting ripe tomatoes brings out the sweetness and sugars, and allows for a delicious sweet soup, perfect with a grilled cheese sandwich!
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SERVINGS: 4
- PREP TIME: 20 Mins
- ACTIVE TIME: 1 Hr 20 Mins
- TOTAL TIME: 1 Hr 40 Mins
Ingredients:
- 3 lbs ripe roma tomatoes, halved
- 2 tbsp olive oil
- 8 cloves of garlic whole
- salt and pepper
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 tbsp sugar
- 3 cups chicken stock
- 1 tbsp dried oregano
- 4 sprigs fresh basil
- sliced basil for garnish
- 2 tbsp heavy cream for garnish
Preparation:
STEP 1.
Preheat the oven to 400*F.
STEP 2.
Add the tomatoes cut side up to a parchment lined sheet tray. Coat in 1 tbsp of olive oil, 8 garlic cloves and salt and pepper all over. Transfer to the oven and roast for 45 minutes until golden brown. Remove and set aside.
STEP 3.
In a medium pot over medium heat, add the remaining olive oil. Once warm, add the onions and saute until translucent. Salt as you go, takes around 5-8 minutes. Add the minced garlic and saute another 2 minutes.
STEP 4.
Stir in the roasted tomatoes, sugar, chicken stock, dried oregano, basil and salt and pepper to taste. Bring up to a simmer and top with a lid. Simmer on low for 30 minutes to develop flavor.
STEP 5.
Remove the lid and turn off the heat. Blend with an immersion blender until smooth. Alternatively transfer to a blender and blend until smooth. Taste and adjust seasoning accordingly.
STEP 6.
Serve and enjoy!
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