Roasted Tomato Basil Soup

Making Roasted Tomato Soup is so easy! I don’t know why it has taken us this long to make it from scratch. no more canned tomato soup for us!

Ingredients

  • 10 Roma Tomatoes, halved

  • 4 Cups of Veggie Broth

  • 1 White Onion, chopped

  • 1 Bulb of Garlic, roasted

  • 1-2 Tbsp. Tomato Paste

  • 1-2 Tbsp. Chipotles in Adobo Sauce

  • 2-3 Sprigs of Thyme

  • 2-3 Bay Leaves

  • 2-3 Tbsp. Olive Oil (including the Basil oil from EVOO if you have it)

  • 1-2 Tsp. Salt

  • 1-2 Tsp. Pepper

Directions

  • Pre-heat oven to 425F degrees. Lay out the halved (and stems removed tomatoes) cut side up on a baking sheet, cut off the end of the garlic bulb and add that to the pan cut side up also. Drizzle oil over the tomatoes and garlic (be very generous over the garlic) then sprinkle with salt and pepper and lay out the sprigs of thyme on the tomatoes. Roast for about 45 minutes.

  • When the tomatoes are almost done, add some oil to a large dutch oven or soup pot, add in the onions and saute over medium heat until soft. Add in the tomato paste and adobo sauce. Allow to create a sort of rue.

  • Add in the veggie broth, stir well. Lastly add in the roasted tomatoes and squeeze out the garlic cloves into the pot. Using an immersion blender combine really well until smooth and no chunks.

  • Reduce heat, add in the bay leaves and season with salt and pepper to taste. Simmer on low for at least 1 hour. Remove bay leaves.

  • Serve with croutons or fresh buns or grilled cheese!

MAKE IT EASY - Use a couple cans of diced roasted tomatoes instead of roasting from scratch.

MAKE IT EXTRA - Use extra chipotle adobo sauce instead of tomato paste, this provides a little extra heat and flavor!

Bowls, Vegetarian DishesJessica DeRaaf