Free recipe
Roasted Tomato Soup
Built around tomatoes and onion -- the method starts by heating the oven to 400F/200C.
This soup roasted tomato soup builds its flavor from tomatoes, onion and garlic, and comes together in about 25 minutes with medium-level technique. The method starts by heating the oven to 400F/200C.
Ready in 25 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around tomatoes, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 lb (900 g) ripe tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic, unpeeled
- 3 tbsp olive oil
- 2 cups vegetable stock
- 1 tsp dried oregano
- Fresh basil, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 400F/200C. Put the tomatoes (cut-side up), onion, and garlic on a baking tray, drizzle with the olive oil, and season with salt, pepper, and oregano.
Roast 35-40 minutes until soft and lightly charred - roasting concentrates the sweetness and gives a deep flavor.
Squeeze the soft garlic out of its skins and tip everything (with the tasty roasting juices) into a pot.
Add the stock and bring to a simmer for 5 minutes.
Blend until smooth with a stick blender.
Loosen with a little more stock if too thick and adjust the seasoning.
Serve with fresh basil and a drizzle of olive oil.
The step worth not rushing: Heat the oven to 400F/200C. Put the tomatoes (cut-side up), onion, and garlic on a baking tray, drizzle with the olive oil, and season with salt, pepper, and oregano.
