Roasted Tomato Soup
By sarascharft
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Ingredients
- 3 ½ lb. ripe tomatoes - halved
- 1 small onion - peeled and quartered
- 2 garlic cloves - halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh thyme
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 5 fresh basil leaves
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 400°F.
Spray a large rimmed baking sheet with nonstick cooking spray.
Place tomatoes, onion and garlic on the prepared pan.
Drizzle with the olive oil, thyme, ½ teaspoon salt and pepper.
Shake the pan back and forth a few times to coat the vegetables with the oil and seasonings.
Bake until tender, about 25 minutes.
When cool, blend the roasted tomatoes, along with the basil and the remaining ½ teaspoon salt, in batches if necessary.
Transfer to a saucepan and heat if desired, or refrigerate to chill.
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