Roasted Tomato Soup
Delicious and effortless comfort in a bowl.
Ingredients
- 3 lbs roma tomatoes, sliced in half
- 2 sweet white onions, quartered
- 4 cloves garlic, smashed and skins removed
- EVOO
- salt & ground pepper
- 2 cups chicken stock
- 1 bunch basil, reserve a few leaves for garnishing
Flavor Enhancers
- 1 punch sugar, as desired to cut the acidity
- 1 splash red wine vinegar, as desired to sharpen or balance the flavor
- 1 splash Worcestershire sauce, as desired to deliver umami
- 1 pinch red pepper flakes, as desired to pack the heat
Instructions
- Preheat your oven to 375 degrees and toss the tomatoes, onions and garlic in EVOO, salt and pepper. Add the tomatoes and aromatics to a parchment lined or silicone lined baking sheet.
- Roast at 375 degrees for 45 minutes or until the tomatoes have softened and the onions have charred.
- Add the roasted tomatoes and aromatics to a large saucepan with the chicken stock and basil and let simmer on medium for 10-15 minutes.
- Using an immersion blender, blend the sauce to your desired consistency. Allow the sauce to simmer for another 15 minutes.
- Taste the soup before serving and adjust the flavoring as needed. Serve warm with great bread, enjoy & cheers 🥂!
