Roasted Tomato Soup

Roasted Tomato Soup

Print Recipe
Serves: 4-6 Cooking Time: About 2 hours

Ingredients

  • 2 lbs vine-ripened tomatoes
  • 1 whole head of garlic
  • 1/2 onion
  • Generous drizzle of extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 cups chicken stock

Instructions

1

Preheat oven to 400 degrees.

2

Place tomatoes, onion, garlic (both with skin on), olive oil, salt + pepper in deep 9x11 pan.

3

Cover in foil.

4

Cook for 45 minutes with foil covering pan. Remove foil and cook for another 15 minutes. (You want the tomatoes to burst and the onion/garlic to be brown and soft.)

5

Remove from oven and allow to cool.

6

Squeeze garlic and onions from skin. Remove stems from tomatoes. Discard skin + stems.

7

Place cooked tomatoes, onions, and garlic in blender or food processor. Add 2 cups chicken stock. Purée until completely smooth.

8

Pass mixture through strainer, sieve, or cheesecloth into a large Dutch oven or stock pot. Discard pulp + seeds.

9

Add remaining 2 cups chicken stock.

10

Summer on low for 20-30 minutes. Add salt + pepper to taste.

Notes

Serve with grilled cheese for a super-easy, kid-friendly, wholesome meal.

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