Roasted Tomato Soup
Rich savory tomato soup with complementing flavors of roasted tomatoes and thyme.
Ingredients
Ingredients for Roasted Tomato Soup
- 8-10 Tomatoes your choice
- 4 Garlic Cloves chopped
- 28 oz Can of Crushed Tomatoes
- 1 medium Onion Chopped
- 1/4 cup Butter
- Salt and Pepper To taste
- 1 tsp Thyme
- 1 tsp Dried Basil if you have fresh basil use a hand full
- 2 cups Chicken or Vegetable broth
Instructions
Roasting Tomatoes
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Cut the Tomatoes into quarters
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Coat with olive oil and season with salt and pepper
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Place in a 400° and roast for approximately 20 minutes
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Place tomatoes under the broiler to finish cooking, watch closely
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remove from oven and set aside
Tomato Soup
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Place chopped onion and butter in a large heavy sauce pan
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Saute onions until soft and add chopped garlic
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Continue cooking for 3-5 minutes on medium heat
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add crushed tomatoes to the pan add Thyme and Basil
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Add Chicken or Vegetable broth
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Let soup cook for about 30 minutes on medium heat stirring occasionally
Roasted Tomato Soup
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Add roasted tomatoes and simmer for 10 minutes
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Blend soup with a blender or hand emulsifier
Recipe Notes
Roasted Tomato Soup
This is a quick easy meal, takes 45 minutes from start to finish and it serve 4 with seconds. I used big boy tomatoes to roast but you can use whichever tomatoes you have or prefer. When roasting the tomatoes you can leave in oven at 400° until they are done instead of using the broiler. The boiler speeds up the process as well as it gives the tomatoes a little more charred effect. Either way works.