I love soups! I could eat them everyday if I could. Tomato soups are my favorite on a cold winter day, paired with a classic grilled cheese sandwich. This roasted tomato soup has so much depth because of that extra effort to roast the tomatoes. Since tomatoes are not exactly in season right now, I cheated and paired it with a can of San Marzano tomatoes to give it extra flavor!
Roasted Tomato Soup Recipe:
Serves 4
1 ½ lbs fresh tomatoes
1 onion, diced
1 carrot, chopped
1 - 2 cloves garlic, minced
¼ cup chopped basil
1 sprig of fresh oregano
1 sprig of fresh thyme
1 bay leaf
1 can San Marzano Tomatoes (28 oz)
1 ½ cups vegetable broth
In a pot, cook onions on medium high heat for 2 - 3 minutes until translucent.
Add carrots and garlic and saute for 2-3 minutes.
Add canned tomatoes (if using whole, break it apart with a potato masher)
Add herbs and pour in broth.
Simmer on medium low heat for 40 minutes. Once ready, remove the herb stems (bay leaf, thyme, and oregano).
Blend with an immersion blender and add salt to taste.
