Roasted Tomato Soup
It’s that time between Spring and Winter where I’m craving summer flavors but still hanging on to comfort foods like grilled cheese and soup. This roasted tomato soup is the perfect blend of both seasons and makes the best of hothouse winter tomatoes - which are roasted to bring out their flavor. This soup paired with a melty grilled cheese is a classic flavor and texture combination.
Start with 3 pounds hothouse Roma tomatoes.
Cut in half lengthwise to roast
Sprinkle with salt and drizzle with olive oil and roast in a 400 degree oven for 45 minutes.
Prep the rest of your ingredients including canned tomatoes
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet
Bring to a boil and simmer uncovered for 40 minutes. Blend with an emersion blender or in a high quality blender like a Vitamix or food processor. Taste for seasonings. Serve hot or cold.