Description
A rich and velvety tomato soup made by roasting fresh tomatoes, onions, and garlic to concentrate their natural sweetness and savoriness.
Ingredients
Scale
- 3 lbs ripe Roma tomatoes, halved
- 1 large yellow onion, quartered
- 6 garlic cloves, peeled
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 400F (200C).
- Place halved tomatoes, quartered onions, and garlic cloves on a large rimmed baking sheet.
- Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
- Roast for 40-45 minutes until vegetables are charred and softened.
- Transfer all roasted vegetables and pan juices into a large pot.
- Add vegetable broth and simmer over medium heat for 10 minutes.
- Blend with an immersion blender or stand blender until completely smooth.
- Stir in fresh basil and balsamic vinegar; adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American