Roasted Tomato Soup
- Yield 4
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Roasted Tomato Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 3 1/2 pounds ripe tomatoes (any small- to medium-sized tomatoes will do)
- 3 tablespoons olive oil, divided
- fine sea salt and freshly-cracked black pepper
- 1 large white or yellow onion, diced
- 5 cloves garlic, minced
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 1/2 cups vegetable broth
- 1/2 cup loosely-packed fresh basil leaves
- optional toppings: freshly-grated Parmesan, drizzle of heavy cream or olive oil, croutons, sour cream or fresh basil
Method
Bake the tomatoes. Warm oven to 450°F. Quarter the tomatoes (or halve them, if they are small) and arrange them cut-side-up on a baking sheet. Spoon evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and black pepper. Roast for 30 to 40 minutes or until softened, then move baking sheet to a wire rack.
Sauté the onion and garlic. While that cooks, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-a hot burner. Tip in the onion and sauté for 5 minutes, stirring occasionally. Tip in the garlic, smoked paprika and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.
Put it all together. Tip in the broth, basil, and the roasted tomatoes (once they are ready) with their juices and stir to combine.
Purée. Using a handheld immersion blender (or see instructions below for using a traditional blender), purée the soup until it reaches your desired texture.
Salt Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.
Plate Plate warm, garnished with any extra toppings you would like, and enjoy!
