Roasted Tomato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2.5 pounds plum tomatoes, halved (about 8 tomatoes)
4 tablespoons olive oil
Kosher salt and pepper
1 large red onion, chopped or 7 oz of diced red onions
4 large cloves of peeled garlic, chopped or 2 tablespoons of minced garlic
4 cups vegetable broth (32 oz organic vegetable broth carton)
Self Serve Toppings: crumbled bacon bits, cubed avocado, chipped cilantro
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Directions: |
Directions:1. Heat oven to 400 º F. On a rimmed baking sheet, drissle tomatoes with 2 tablespoons of olive oil and ¼ teaspoon each salt and pepper. Roast until very tender and lightly browned, 20 to 25 minutes.
2. Meanwhile, heat the remaining 2 tablespoons of oil in a large Dutch oven or pot over medium heat. Add the onion and season with ½ teaspoon each of salt and pepper. Cook covered, stirring occasionally until very tender, 10 to 12 minutes. Stir in garlic and cook 2 minutes.
3. Transfer the tomatoes and any pan juices to the pot. Add the broth and bring to a boil. Reduce heat and simmer 10 minutes. Using an immersion blender (or a standard blender, working in batches.), puree the soup. Serve topped with bacon avocado, and cilantro |
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Number Of
Servings: |
Number Of
Servings:6 generous servings (in ceramic soup bowls) |
Preparation
Time: |
Preparation
Time:1.5 hours (start to finish) |
Personal
Notes: |
Personal
Notes: Found this recipe for roasted tomato soup in the HGTV Magazine, October 2020, issue.
Our family really likes it!
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