Roasted Tomato Soup
Some days are just perfect for warm, comforting soup. Our Roasted Tomato Soup is classic and hearty, and only takes ten minutes to prep. Serve with a side salad or a gooey grilled cheese sandwich!
- 3 pounds Roma tomatoes (cut into 8 pieces, seeds and ribs removed)
- 1 medium yellow onion (cut into 1-inch pieces)
- 3 garlic cloves
- 2 Tbs extra-virgin olive oil
- 1 tsp kosher salt
- 3 cups vegetable stock
- 2 Tbs white wine vinegar
- 1 tsp dried basil
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
Preheat oven to 450º. Place tomato, onion and garlic on a rimmed baking sheet. Drizzle with olive oil and salt, then toss to coat. Spread evenly on the baking sheet. Roast for 35-40 minutes, until onions are translucent and tomatoes are slightly caramelized.
Remove from oven and let cool slightly. Carefully purée mixture with a blender or food processor. Place tomato mixture into a 4-quart sauce pan and stir to combine with the vegetable broth, vinegar, basil, paprika and pepper. Warm through over medium heat, about 5 minutes. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.