Roasted Tomato Basil Soup
Looking for something to make with your garden tomatoes? Try this roasted tomato basil soup! This soup is perfect for lunch or dinner served with a classic grilled cheese sandwich.
Servings: 8
Ingredients
- 2-3 lbs Tomatoes I used a mix of cherry, roma and beefsteak tomatoes
- 1/2 Large Onion diced
- 1 Shallot diced
- 4-5 cloves Garlic minced
- Fresh Basil
- 1 tsp Thyme
- 1/2 tsp Red Pepper Flakes
- 1 cup Vegetable Broth
- Salt
- Pepper
- Olive Oil
Instructions
- Preheat your oven to 400 degrees F.
- On a baking sheet arrange the tomatoes and drizzle with olive oil and sea salt. Roasted the tomatoes in the oven for 30-40 minutes.
- In a dutch oven add the onion and shallot. Cook until translucent about 4-6 minutes. Add the garlic and cook for 1 minute.
- Add the roasted tomatoes to the dutch oven (along with the juices on the baking sheet).
- Add a small handful of fresh basil, thyme, and red pepper flakes. Season with salt and pepper to your liking. Add the vegetable broth.
- Allow to simmer on low for 10-15 minutes.
- Use an immersion blender (or a regular blender) to blend the soup to your desired consistency.
- Serve with fresh parmesan and basil.