American · Vegetable
Roasted Tomato Soup
Roast everything on one sheet pan first
Rating
Makes 6 servings Added by John Ingredients 12
Tomatoes, red pepper, onion and a halved head of garlic roast together for an hour under rosemary, then get blended with bloomed tomato paste and broth. Roma, cherry or grape tomatoes all work.
Ingredients
Method
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Place 2 pounds chopped ripe tomatoes, 1 chopped medium red bell pepper, 1/2 thinly sliced medium yellow onion, 1 halved head garlic on the baking sheet.
- Drizzle with 1/4 cup olive oil. Sprinkle with 1 teaspoon of the kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon granulated sugar. Toss together with your hands until evenly coated. Arrange into an even layer with the garlic cut-side down. Top with 2 fresh rosemary sprigs.
- Roast until the tomatoes are softened or the small tomatoes burst open, 55 minutes to 1 hour. Let cool slightly until cool enough to handle the garlic, about 5 minutes.
- Squeeze the garlic cloves out of the garlic head onto the baking sheet and discard the peels. Pick the leaves from the rosemary and place on the roasted vegetable mixture; discard the stems.
- Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add 3 tablespoons tomato paste and cook, stirring constantly, until it darkens slightly in color, about 2 minutes. Add the roasted tomato mixture, including any juices on the baking sheet. Cook until the tomato paste is fully mixed into the tomato mixture, 2 to 3 minutes.
- Add 2 cups low-sodium vegetable broth and season with the remaining 1/2 teaspoon kosher salt. Bring to a boil. Reduce the heat as needed and let simmer for 5 minutes to let the flavors meld.
- Turn off the heat. Blend directly in the pot with an immersion blender until smooth, or transfer in two batches to a stand blender and blend until smooth. If the soup is too thick, add more broth a little at a time as needed to thin it out.
- Taste and season with more kosher salt as needed. Serve topped with freshly cracked black pepper, a drizzle of olive oil, and a few torn fresh basil leaves if desired.
- Storage: Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.