It is that time of year when a hot soup for dinner sounds devine. Soups are so good for our soul, health and weight management! They tend to be budget-friendly as well.
During the summer months we have a vegetable garden with a number of tomato plants. Typically we have more tomatoes than we can use so not only do we can them but we also freeze whole cherry and roma tomatoes. These can be used during the winter months to make soups and sauces.
Here is a Tomato Soup to warm up your spirits and your insides. There is nothing better than a simple homemade soup on a cold night. This soup is as simple as it gets and delivers a heartwarming satisfaction thanks to a little @CookingLight inspiration. We served ours up with Celebrate!
Roasted Tomato Soup
Ingredients
- 8 medium tomatoes, quartered
- 4 garlic cloves, peeled
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 2 yellow onions, thinly sliced
- 2 cups unsalted vegetable stock
- 1 cup torn basil leaves (optional)
Directions
- Preheat oven to 425ºF. Toss together tomatoes, garlic, salt, pepper, and 2 tablespoons olive oil in a large bowl. Spread mixture in a single layer on a rimmed baking sheet lined with parchment paper. Roast at 425ºF until tomatoes are softened and browned, 45 to 50 minutes.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large saucepan over medium-low. Add onions, cover, and cook, stirring occasionally, until onions are softened and caramelized, about 20 minutes, adding water if necessary if mixture becomes too dry.
- Transfer roasted tomato mixture and onions to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute.
- Transfer tomato mixture back to pot. Stir in 2 cups vegetable stock; bring to a boil over medium-high. Reduce to medium-low, and simmer, stirring occasionally, until heated through, about 5 minutes. Top soup with basil leaves, if desired, and serve immediately.
