- 2 – 2 1/4 pounds Roma (plum) tomatoes, halved
- 1 medium onion, peeled and cut into 1/2 – 3/4″ thick slices
- 3 tablespoons olive oil
- 4-6 large cloves garlic, unpeeled (see note)
- 1-2 cups chicken stock
- 1/3 cup chopped fresh basil
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper to taste
Roasted Tomato Soup
Roasting the tomatoes, onions, and garlic produces a bold, delicious tomato flavor. Perfect served hot or cold, we like to make this soup on the thick side and serve with grilled cheese “dippers.”
Ingredients
Optional toppings
- Shaved Parmesan or Asiago cheese, grilled cheese “croutons”, or slivered basil
Instructions
- Place the tomato halves, cut side up, on a greased baking sheet along with the onion slices and unpeeled garlic cloves.
- Drizzle the oil and sprinkle the salt and pepper lightly over top. Sprinkle the sugar on just the tomatoes.
- Bake at 375 degrees for 50-60 minutes or until the tomatoes are very soft and the onion is lightly browned.
- Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with everything on the baking tray. Add 1 cup of stock, the basil, and vinegar. Process until smooth, adding more stock until the soup reaches preferred consistency.
- Check for seasonings and serve hot or cold with optional toppings.
Notes
- If your garlic cloves are small, check on them after 30 minutes or so, removing when soft.