Roasted Tomato Soup | Recipe Cart
Fresh garden tomatoes shine in this Roasted Tomato Soup recipe. Tomatoes and garlic are slow-roasted to enhance their naturally sweet flavors, then blended with
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Cooking tools:
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- Baking sheet
- Parchment paper
- Dutch oven
- Stove
- Immersion blender
- Tongs
- Ladle
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 4 lb vipe tomatoes (quartered)
- 1 head garlic (cloves separated, but skin intact)
- 1/4 cup, plus 1 tbsp olive oil
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1 medium sweet onion (diced)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 tbsp balsamic vinegar
- 1 quart vegetable broth (homemade or high quality)
- 1 sprig fresh thyme
- 1/4 cup heavy cream (optional)
- 1/4 cup fresh basil (plus more for garnish)
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