There's nothing I love more during the fall season than a warm bowl of rich and creamy roasted tomato soup. Its the ultimate comfort food on a cold rainy day. Paired with a hot crusty baguette or a slice of buttery garlic sourdough, its a 12/10.
Roasted tomato soup is all about the fresh tomatoes, which are oven roasted until they're sweet and caramelized, then simmered in a bone broth with fresh basil.
9 tomatoes on the vine
Yellow onion, cut into chunks
1/2-1 cup bone broth
2 tbsp tomato paste
1 head garlic (slice off top)
1/2 cup or so heavy cream (drizzle on more in at end)
Handful fresh basil
1 Tsp fresh rosemary
1 Tsp dried thyme
1 tbsp brown sugar
Salt for tomatoes, add more to taste after cooked
Red chili flakes to preferred spice level
Fresh grated parmesan
Prepare the Veggies – Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the tomatoes in half lengthwise and toss on the baking sheet in a single layer. Quarter a whole onion and toss on the pan. Then slice off the top of a head of garlic and add to the pan as well.
Drizzle with olive oil and sprinkle with salt & some fresh rosemary.
Roast in oven for 30 minutes.
Once the veggies are ready, transfer them to a dutch oven to blend. Add your bone broth and toss in the fresh basil, thyme, brown sugar and red pepper flakes. Use your immersion blender (a normal blender will also work fine!) to blend all ingredients.
Add your Heavy cream to the pot and blend until everything is smooth and creamy. **If you want to make this recipe vegetarian friendly, sub the heavy cream with full fat coconut milk.
Taste your soup and adjust accordingly with salt, pepper and brown sugar.
And don't forget that crusty bread! It just isnt the same without it.