Roasted Tomato Soup {recipe}

This recipe is a mashup of a couple recipes I found online—and it makes a damn good soup or even a marinara sauce. All of these ingredients are approximations, but I did my best to write them so you can add more of the ingredients you like and less of what you don’t.

Here’s what you need:

  • 3–5 medium vine-ripened tomatoes (more, if desired)
    vine-ripened tomato
  • 3–5 Tbsp tomato paste
    Tomato Paste
  • 1/2 yellow onion (I used a tiny bit of red onion, too, since I had it in the fridge)
  • 2 medium garlic cloves (de-skinned)
  • Basil
  • 4–5 Tbsp Parmesan, shredded
  • 2 cups veggie stock (more if you want a thinner consistency)
    Vegetable Stock
  • 2 Tbsp butter

Optional ingredients:

  • Shallot
  • Basil pesto
  • Thyme (10 sprigs)
  • If not using thyme, use 1–2 tsp oregano
  • 1/4 cup heavy cream

Directions:
Preheat the oven to 350º.

Tomatoes & Garlic Pre-Roasting

Quarter the tomatoes and place them on a cookie sheet/other flat bakeware (I use the glass lid of a bakeware set because the tomatoes come off easily. Sprinkle the tomatoes with a drop or two of extra-virgin olive oil and a few cracks of freshly ground pepper. Add the garlic cloves and bake for 45 minutes–1 hour, or until the tomatoes are soft and the skin is a rich brown. Let cool.

Post-Roasted TomatoesNext, melt the butter in a large, heavy saucepan over medium-low heat and cook the shallot, onion, the oregano (if not using thyme) and season with salt and pepper to taste. Cook for 5–10 minutes or until onions are soft.

When the shallot is soft, add tomatoes, garlic, pesto, broth, and cream (if desired). Simmer, covered, for 10 minutes. Stir occasionally. Add the Parmesan and cook for another 5 minutes.

Pour the mixture into a blender and pulse/purée to reach desired consistency.

Garnish with additional basil and Parmesan. Enjoy!