Roasted Tomato Soup
 
 
:
Serves: 8 servings
Ingredients
  • 3 pounds ripe plum (Roma) tomatoes, cut in half lengthwise
  • olive oil cooking spray
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground black pepper
  • 2 cups chopped yellow onions
  • 6 garlic cloves, minced
  • 1 Tb. butter
  • 1 -28 ounce can plum tomatoes, whole tomatoes or diced tomatoes, with juice
  • 4 cups fresh basil leaves
  • 1 tsp. fresh thyme or ¼ tsp. dried thyme
  • 4 cups water or chicken broth
Instructions
  1. Preheat oven to 400 degrees. Line 2 rimmed cookie sheets with parchment or foil. Spray with olive oil cooking spray. Lay the tomatoes cut side up on the sheet. Spray with more olive oil cooking spray. Sprinkle with salt and roast for 40-45 minutes.
  2. In a large pot or Dutch oven, heat the butter over medium heat. Add chopped onions. Cook until translucent and turning brown - about 10 minutes. Add garlic. and cook 30 seconds.
  3. Add the rest of the ingredients: canned tomatoes, basil, thyme and chicken broth or water. Add the roasted tomatoes with their juices as well.
  4. Turn heat to medium high and get the soup up to a boil. Turn heat down to medium or medium low and simmer for 40 minutes.
  5. At this point, you can use a blender to puree the soup in batches, or an immersion blender, or a food processor, or a food mill with a coarse blade.
  6. Add salt and pepper to taste. I like to sprinkle shaved Parmesan cheese on top.
Notes
Recipe adapted from The Barefoot Contessa

Recipe will easily cut in half
Recipe by Whisk Together at http://www.whisktogether.com/2015/08/06/roasted-tomato-soup-and-saving-3800-per-year/