Roasted Tomato Soup
Servings: 4 - 6
Equipment
- 1 Large baking sheet
- 1 immersion blender or standard blender
Ingredients
- 15 roma tomatoes about 4 pounds
- 3 tbsp olive oil
- 1 red bell pepper quartered
- 1 yellow onion quartered
- 1 head garlic
- 3-4 cups chicken broth reduced sodium
- 3/4 cup heavy cream 33%
- 1 tbsp fresh thyme
- 1/2 cup fresh basil loosely packed
- salt and pepper to taste
Instructions
- Preheat your oven to 425 °F then line a large baking sheet with aluminum foil.
- Prepare the vegetables. Halve the Roma tomatoes, or cut particularly large tomatoes into quarters. Slice the red bell pepper into four even pieces and quarter the yellow onion.
- Arrange the tomatoes, bell pepper, onion, and fresh thyme on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until everything is evenly coated.
- Trim just enough from the top of the garlic head to expose the tips of the cloves. Nestle the whole garlic head among the vegetables. Drizzle the exposed cloves with a little olive oil and season with salt and pepper.
- Roast for 45–50 minutes, or until the vegetables are tender and the tomatoes have begun to char around the edges.
- Remove the baking sheet from the oven.Transfer the roasted vegetables to a large Dutch oven. Squeeze the roasted garlic cloves from their skins directly into the pot, using a fork to remove any stubborn cloves.
- Add the fresh basil and 3 cups of chicken broth. Blend with an immersion blender for about 5 minutes, or until completely smooth. Alternatively, carefully blend everything in a countertop blender.
- For a thinner soup, gradually add up to 1 additional cup of chicken broth until it reaches your preferred consistency.
- Place the Dutch oven over medium-low heat and bring the soup to a gentle simmer. Stir in the heavy cream and continue cooking until warmed through.
- Taste and adjust the salt and pepper as needed.
- Drizzle each bowl with a small spoonful of heavy cream, if desired.
- Serve topped with croutons or with a grilled cheese.
Nutrition
Calories: 329kcal | Carbohydrates: 18g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 54mg | Sodium: 682mg | Potassium: 776mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3770IU | Vitamin C: 78mg | Calcium: 93mg | Iron: 2mg
