Amazing Roasted Tomato Soup
This roasted tomato soup was so flavorful and tasty. Roasting tomatoes in the oven certainly developed some great flavor. Garlic and onions were browned in pan, which added more yumminess to the soup.
Yield
8 servingsPrep
40 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
tomatoes
cored, halved and seeded |
|
| 1 ½ | teaspoons |
olive oil
|
|
| 2 |
onions
red, chopped |
|
|
| 1 |
garlic cloves
minced |
|
|
| 3 | cups |
vegetable stock
|
|
| 3 | tablespoons |
basil
fresh, , chopped |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
tomatoes
cored, halved and seeded |
|
| 7.5 | ml |
olive oil
|
|
| 2 | each |
onions
red, chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 45 | ml |
basil
fresh, , chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cutside down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off skins and chop coarsely.
Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute.
Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.
Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least one hour. The soup can be stored, covered, in the refrigerator, for up to 2 days.
