Roasted Tomato Soup Recipe

Roasted Tomato Soup Recipe

Ingredients

Makes 4 servings

• 2 pounds ripe tomatoes, cored and halved
• 2 large garlic cloves, crushed
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• salt and freshly ground black pepper
• 1/2 cup chopped red onion
• 2 cups light vegetable broth or water
• 1/2 cup lightly packed fresh basil leaves

Method

1. Preheat the oven to 450°F
2. In a large bowl, combine the tomatoes, garlic, 2 tablespoons of the oil, vinegar and salt and pepper to taste
3. Spread the tomato mixture into a 9 x 13-inch baking pan and roast until the tomatoes begin to darken, about 30 minutes
4. Remove from the oven and set aside
5. In a large soup pot, heat the remaining 1 tablespoon of oil over medium heat
6. Add the onion, cover and cook until very soft, about 10 minutes, stirring occasionally
7. Add the roasted tomatoes and broth and bring to a boil
8. Reduce heat to low and simmer, uncovered, for 10 minutes
9. Remove from the heat, add the basil and season with salt and pepper to taste
10. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
11. Reheat over medium heat, if necessary
12. To serve this soup chilled, refrigerate it for at least 1 hour before serving

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