Roasted Tomato Soup with Herbed Flatbread Recipe | Sunny Anderson

Name: Roasted Tomato Soup with Herbed Flatbread Recipe | Sunny Anderson
Ingredients: 4 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons chopped fresh thyme; 8 cloves garlic, peeled; 8 Roma tomatoes, halved and seeded; 2 red peppers, quartered and seeded; 1 medium onion, quartered; Kosher salt; freshly ground black pepper; One 6-ounce can tomato paste; 6 cups vegetable stock; 1/4 cup loosely packed chiffonade fresh basil, for serving; Herbed Flatbread, for serving, recipe follows; One 16-ounce ball pizza dough (purchased from local pizza parlor or supermarket); 2 tablespoons roughly chopped fresh lemon thyme; 2 tablespoons roughly chopped fresh rosemary; 2 tablespoons olive oil, plus more for coating bowl; 4 tablespoons unsalted butter; 2 cloves garlic, smashed; 1/2 red onion, thinly sliced

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This Roasted Tomato Soup with Herbed Flatbread recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love.

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Ingredients

4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
8 cloves garlic, peeled
8 Roma tomatoes, halved and seeded
2 red peppers, quartered and seeded
1 medium onion, quartered
Kosher salt
freshly ground black pepper
One 6-ounce can tomato paste
6 cups vegetable stock
1/4 cup loosely packed chiffonade fresh basil, for serving
Herbed Flatbread, for serving, recipe follows
One 16-ounce ball pizza dough (purchased from local pizza parlor or supermarket)
2 tablespoons roughly chopped fresh lemon thyme
2 tablespoons roughly chopped fresh rosemary
2 tablespoons olive oil, plus more for coating bowl
4 tablespoons unsalted butter
2 cloves garlic, smashed
1/2 red onion, thinly sliced