Roasted Tomato Soup

justcallmetoni's Note:

Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 2 lbs plum tomatoes
• 6 garlic cloves , peeled and whole
• ¼ medium red onion
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 sprigs oregano , remove leaves from stem
• 3 -4 basil leaves
• salt
• pepper
• 2 cups fat-free vegetable broth or 2 cups fat-free chicken broth or 2 cups water
• ¼ cup parmesan cheese , shaved or grated (optional)

Directions:

1. Pre-heat oven to 375 degrees.
2. Wash and cut tomatoes, placing in a shallow baking dish cut side down.
3. Add onion pieces, garlic, oregano and basil to the pan.
4. Drizzle vegetables with olive oil and balsamic vinegar.
5. Season with salt and pepper.
6. Bake for 45 minutes.
7. Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
8. An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
9. Serve garnished with cheese if desired.

Reviews

[L K]

I've made this twice now and think it's an AMAZING recipe. I made it exactly as written, but just ran the whole soup through a mess strainer to get the tomato seeds and any tomato skins out. I also added maybe a quarter cup of milk because I actually thought the soup was almost too intensely flavored. Thanks for the recipe!

[Kristina & Enno]

Fantastic. So easy. And surprisingly substantial. We generally like a roasted tomato and basil bisque and this did the trick without any cream. I think for the next time I will use 1/3 less garlic - but I give this recipe 5 stars for taste, ease of accomplishment, and because you can make it the same night and it's wonderful.

[whitty145]

I've made this 3 times now and can't stop talking about it to everyone. I enjoy the ease of it and minimal time it takes to actually prepare. I did only put 1 cup of chicken broth and added 1/4 cup of heavy cream and 1/2 cup of the tomato liquid. I also added about 1/4 tsp of red pepper flakes for a little heat and overall the taste was creamy with a little kick. I made several batches to freeze for lunches which is reheating nicely and have also used tomatoes that were at their end of prime which cooked up nicely as well.