Oven-Roasted Tomato and Herb Soup

Ingredients

- 4 Roma tomatoes, quartered
- 2 plum tomatoes, quartered
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons butter
- 3 cups chicken stock
- 1 teaspoon fresh thyme leaves
- 8 fresh basil leaves, torn

Instructions

1. Preheat Oven:
Preheat your oven to 400°F (204°C).

2. Prepare Tomatoes:
Arrange the quartered Roma and plum tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat and roast in the preheated oven for PT30M.
30 minutes

3. Sauté Aromatics:
Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for PT5M until translucent.
5 minutes

4. Add Garlic and Red Pepper Flakes:
Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.

5. Combine All Ingredients:
Remove the roasted tomatoes from the oven and add them to the pot with the onions. Pour in the chicken stock, add the butter, and stir in the thyme leaves.

6. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for PT15M.
15 minutes

7. Blend and Finish:
Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender. Mix until the desired consistency is reached.

8. Season and Serve:
Taste the soup and season with additional salt and pepper, as needed. Stir in the basil leaves just before serving for a fresh burst of flavor.

Total Time

PT55M
55 minutes

Type of Dish

Lunch

Keywords

Tomato Soup, Oven-Roasted Tomato, Herb Soup, Basil Tomato Soup, Roasted Vegetable Soup, Easy Tomato Soup, Lunch Recipe, Comfort Food, Homemade Soup, Gourmet Soup

Recipe Yield

Feeds 4 adults

Calories

Total: 640 calories

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