Recipe courtesy of Tiffani Thiessen
Homemade Roasted Tomato Soup
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- Level: Intermediate
- Total: 2 hr 20 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 404
- Total Fat
- 33 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 8 g
- Sugar
- 16 g
- Protein
- 6 g
- Cholesterol
- 41 mg
- Sodium
- 1731 mg
- Level: Intermediate
- Total: 2 hr 20 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 404
- Total Fat
- 33 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 8 g
- Sugar
- 16 g
- Protein
- 6 g
- Cholesterol
- 41 mg
- Sodium
- 1731 mg
Ingredients
Directions
Special equipment:
an immersion blender- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.
- Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.
- When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.
