Roasted Tomato Soup
Super simple and a crowd pleaser! My favorite seasonal recipe!
Servings Prep Time
6servings 5minutes
Passive Time
1-2hours
Servings Prep Time
6servings 5minutes
Passive Time
1-2hours
Ingredients
Instructions
  1. Preheat oven to 350F. Quarter tomatoes and lay out in 11×15″ baking pan or other baking dish. There’s no need to remove seeds or skin. Peel and quarter onion, lay over tomatoes. Peel garlic and add to dish whole.
  2. Drizzle tomatoes, onion and garlic with olive oil, and sprinkle with salt and pepper.
  3. Bake for 1-2 hours.
  4. Pour contents of baking dish into large stove pot, add basil or pesto, and blend with an immersion blender until smooth, about 1-2 minutes. You can also blend in small batches in a blender, but be very careful – if over-full, contents will explode everywhere!
  5. Taste and season with additional salt and pepper if needed. Optionally add the cream to the pot or put a splash into each bowl for extra creaminess and a nice touch. Enjoy!

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