Roasted Tomato Soup

The Green Forks is an Amazon Associate and earns from qualifying purchases when links are clicked, learn more.

For today’s soup recipe, we have Roasted Tomato Soup. One of the rare soup kind that feels completely like home. Always the perfect choice to warm up evening conversations and intimate gatherings. Creamy, nostalgic, and savory. Mind you folks, this is not your typical on-the-go tomato soup. Roasting the tomatoes beforehand adds richness and sweetness in its flavor. And you may use any types of tomatoes you desire in making this delicious dish.

Preparation Times:

Roasted Tomato Soup

Equipment:

Cooking pot
Oven
Blender
Bowl

Ingredients:

3 pounds cherry tomatoes, halved
2 tbsps tomato paste
2 large onion, chopped
3 tbsps extra virgin olive oil
1 cup fresh basil leaves
6 cloves garlic, smashed
4 cups chicken broth
Salt and pepper

Instructions:

Preheat oven to 425 degrees F. Put tomatoes and garlic in a baking sheet, drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 30-40 minutes, tossing halfway through. Once done, mast to break up garlic and tomatoes.
Heat 2 tbsps oil in a large pot over medium heat. Add onions and season with salt and pepper. Cook the onions for about 5 minutes. Reduce heat to low, cover pot, and cook for another 20 minutes, stirring occasionally. This slow cooking of the onions draws out maximum flavor.
Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.
Working in batches, purée tomato mixture in a blender until very smooth (make sure the lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.
Pour the soup back into pot. Taste and season with salt and pepper; keep warm.
Top with basil leaves and serve.