A rustic, flavorful tomato soup made by roasting ripe tomatoes with herbs, garlic and onions and then pureeing into a delicious soup.
Prep Time15 minutesmins
Cook Time1 hourhr10 minutesmins
Servings: 4
Ingredients
2-2.5lbsripe tomatoes (any size, any type)
1onionchopped into 3/4 inch pieces
2-4clovesgarlic, chopped in half or quarters
1-3hot peppers cut in half, seededany variety
1Tbspcanola oil
1tspsalt
1/2tspblack pepper
2-3sprigsoregano or thyme(1/2 tsp dried)
3cupschicken or veggie soup stock
2Tbspfresh basil
2 Tbspfresh grated Parmesan
Instructions
Preheat oven to 350°C.
Dice tomatoes into even sized pieces and spread on a large rimmed baking sheet.
Add onion, garlic and hot peppers. Coat with canola oil and season with salt and pepper. Sprinkle oregano or thyme on top.
Roast for 45 to 60 minutes until liquid has evaporated. Stir several times.
Transfer to soup pot. Remove hot peppers and any woody herb stems.
Add soup stock, bring to boil and simmer for 10 minutes to blend flavors.
Use an immersion blender to puree soup into a smooth consistency. If desired, press through sieve for even finer consistency.
Taste and adjust seasoning. If it’s a little too acidic add a pinch of sugar, ½ cup of fresh cream or coconut milk. Garnish with fresh basil and grated Parmesan.