Roasted Tomato Soup
Commercially produced tomato soups often rely on added sugar and salt for flavor. This recipe uses roasting to concentrate the sugars naturally present in the v
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Cooking tools:
- Food processor
- Blender
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Saucepan
Ingredients
- 2 lbs. Roma tomatoes, halved
- 6 cloves garlic, peeled
- ¼ red onion, chopped
- 1 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 2 sprigs fresh oregano, leaves only
- 3-4 fresh basil leaves
- ½ tsp. pepper, or to taste
- 2 cups low-sodium vegetable broth
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