Roasted Tomato Soup

On a cold day, there are few things we love more than a hot and delicious bowl of soup. Today we’re sharing a roasted tomato soup recipe that is sure to satisfy and easy to prepare.

Serves six
 
Ingredients
6 large beefsteak tomatoes
½ cup olive oil
Salt and pepper to taste
4 cups chicken broth
2 tbsp butter
1 large onion, chopped
6 cloves of garlic, minced
½ cup chopped fresh basil
1 tbsp fresh thyme
4 tbsp all-purpose flour
2 tbsp brown sugar
2 tsp paprika
 


Directions

1. Preheat oven to 400 F degrees.
2. Cut tomatoes into quarters and drizzle with half the olive oil and salt and pepper.
3. Spread tomatoes onto a baking sheet.
4. Bake for 45 minutes or until tomatoes start to char. 
5. Place tomatoes into a bowl or blender with 2 cups of chicken broth. Blend until the mixture is smooth.
   NOTE: I did this step the night before to save time.
6. In a soup pot, heat the remaining olive oil and butter over medium heat.
7. Add the chopped onion and minced garlic and cook until the onion is translucent (about 6 minutes).
8. Stir in chopped fresh basil and thyme. Sprinkle the flour over the mixture in the pot and stir.
9. Add the rest of the chicken broth and whisk to remove any flour lumps.
10. Add the tomato and broth mixture into the pot. Stir.
11. Add the brown sugar, paprika and season with salt and pepper.
12. Simmer, uncovered for 30 minutes, stirring occasionally.
13. Using an immersion blender, blend to achieve a smooth consistency. 

Serve with toasted bread or grilled cheese.
Enjoy!

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