Roasted Tomato Soup
This soup has all the flavor of fresh and roasted tomatoes ... and there's no cream! It's just purely tomato and herbs.
Ingredients
- 8 plum tomatoes quartered
- Olive oil – for coating the tomatoes before roasting and sautéing the aromatics.
- 1 tablespoon sea salt
- Fresh ground pepper to taste
- ½ large yellow onion chopped
- 3 shallots chopped
- 6 cloves of garlic minced
- 2 Tablespoons butter
- Generous dash of red pepper flakes
- 1 28-ounce can crushed tomatoes
- 4 cups fresh basil leaves chopped
- 2 teaspoons fresh thyme pulled from stems
- 4 cups chicken stock
Instructions
- Preheat the oven to 400°F. Toss the tomato wedges, ¼ cup of the oil, salt, and pepper together. Spread the tomatoes on a baking sheet and roast for 45 minutes.
- Meanwhile, in a Dutch oven (at least 6 quarts), sauté the onion, shallots, and garlic in 2 Tablespoons of olive oil, the butter, and red pepper flakes for about 10 minutes, until the onions become translucent.
- Add the canned tomatoes, basil, thyme, and chicken stock. Add the roasted tomatoes when they are done, including any juice released in the roasting.
- Bring to a boil and simmer, uncovered, for 45 minutes. Use a blender to purée the soup to the consistency you like.
- Reheat to serving temperature.
- Bon Appétit!