Roasted Tomato Soup {Easy}
Author: myutensilcrock.com
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4 bowls
- 10 roma or plum tomatoes
- ¼ red onion (or one small red onion)
- 6 garlic cloves
- 3 sprigs fresh oregano
- 4 basil leaves
- 1 T balsamic vinegar
- 1 T extra virgin olive oil
- freshly-ground black pepper
- {low-sodium chicken stock, if you prefer thinner soup}
- Heat the oven to 375.
- Slice the tomatoes into quarters, removing the stems and the tough area around them.
- Place the tomatoes cut-side down in a large baking dish; they fit perfectly in my 9"x13" glass pyrex.
- Slice the red onion, and smash the garlic cloves. Sprinkle them both around the tomatoes.
- Pull the oregano off of the sprigs, and distribute the oregano and basil leaves around the tomatoes as well.
- Drizzle with the balsamic vinegar and extra virgin olive oil, and top with black pepper. No need to toss.
- Roast for 45 minutes, until the tomatoes soften.
- Transfer to a food processor, and process to your desired consistency.
- If you like your soup a little thinner, just add low-sodium chicken stock until it looks like how you want it!
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2014/11/16/roasted-tomato-soup-easy/
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