Roasted Tomato Soup

Roasted Tomato Soup

Gluten-Free, Dairy-Free
Serves 6
60 minutes

Ingredients

4 lb. ripe tomatoes

¼ cup extra-virgin olive oil

1 tablespoon salt

½ teaspoon freshly ground black pepper

3 herbs (rosemary, thyme, oregano, whatever), plus more for garnish

2 tablespoons extra-virgin olive oil

1 small onion, finely diced

5 cloves garlic, minced

2½ cups vegetable or chicken broth

Kosher salt and freshly ground black pepper

Instructions

Preheat the oven to 450°F. Line a baking sheet with foil.
Quarter the tomatoes. Drizzle with the oil, then sprinkle with the salt and pepper. Roast until softened and the edges are charred, 35 to 40 minutes.
In a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened, 6 to 8 minutes. Add the garlic and cook 1 more minute. Add the roasted tomatoes to the pan. Add the broth and herbs and bring to a boil, then reduce the heat.
Discard the herbs. Transfer the soup to a blender and puree until almost smooth but a few chunks remain. Season with salt and pepper and serve.

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