Roasted Tomato Soup Recipe

Ingredients

• 3 pounds ripe plum tomatoes (cut in half lengthwise)
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion (chopped)
• 6 garlic cloves (minced)
• 1/4 teaspoon crushed red pepper
• 1 28-ounce canned whole peeled tomatoes (with their juice)
• 1 ½ cups fresh basil leaves (packed)
• 1 sprig fresh rosemary
• 1 quart low sodium vegetable broth

Steps

1. 1

   Preheat the oven to 425°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.

3. 3

   Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.