roasted tomato soup
If you are looking for the most perfect, savory, slightly creamy, slighty chunky & dipping approved tomato soup, stop your search immediately. It is here. This soup comes together so fast and is great for any season, time of the day or gathering. Pair this baby with a crisp grilled cheese or charred naan bread and you have yourself a party.
Recipe by: The Culinary Nest
MAKES
4-6 servings
Prep Time: 45 minutes
Total Time: 1 hour 15 minutes
INGREDIENTS
8-10 medium sized tomatoes (roma are my fav but any kind will do!)
Extra Virgin Olive Oil
1/2 yellow onion, diced
6 garlic cloves, minced
3 cups chicken broth, homemade or store bought
2 sprigs rosemary, thyme & oregano, tied together in a bundle
2 bay leaves
1/2 cup half & half or heavy cream
2 tablespoons brown sugar
2-3 leaves fresh basil, chopped
Crushed Red Pepper
Salt & Pepper
METHOD
Preheat the oven to 450˚ F. On a foil lined baking sheet, place your cored and halfed tomatoes cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 35-45 minutes until tomatoes are softened and lightly charred around the edges.
While tomatoes are roasting, gather all of your ingredients and prep your onion, garlic and herb bundle (rosemary, thyme & oregano).
Place a medium sized pot over medium heat, add a couple tablespoons of EVOO and add the diced onion. Sauté for 6-8 minutes or until translucent. Next, add the minced garlic and stir for about one minute, or until fragrant.
Add the roasted tomatoes to the pot, along with the juices, and break them up with a spoon. Add the broth, herb bundle and bay leaves. Bring to a boil, then reduce the heat and simmer until thickened, about 25-30 minutes. Remove the herb bundle.
TWO OPTIONS: Using an immersion blender, blend the soup to your liking of creamy vs. chunky (I love a little texture left in mine!) right in the pot OR transfer the soup to a blender (carefully!) and blend to your liking. Return the soup to the pot after if using a blender.
Stir in the half & half or cream, brown sugar, fresh basil leaves, crushed red pepper (to taste) and salt & pepper (to taste). Do one last tasting now! If needed, add more half & half, brown sugar, crushed red pepper, basil and salt & pepper to your preference. Serve with your favorite dipper and enjoy!
