Roasted Tomato Soup

Soup season has officially arrived, so ladle yourself a bowl and enjoy this crisp fall weather!

I love making homemade soups in the cold weather months-- especially when I have a long lazy Sunday to let it simmer for hours. Life has been busy lately though and I haven't had tons of time at home to cook low and slow batches of soup. So, instead I've been looking for some faster alternatives that use clever shortcuts to achieve a similar rich slow cooked flavor in less time. In order to get there faster with this tomato soup, fresh tomatoes, onions, and garlic are roasted until lightly caramelized, bringing out some deep sweet flavors. The ingredients are simple, but flavorful-- and it all comes together in just under an hour.

I have tried many a homemade tomato soup recipe, but this was for sure one of the best-- it is even husband-approved! And the amount of flavor is deceiving: you'll definitely think this soup was slow simmered all day.

And because nothing goes better with a hot bowl of tomato soup than a gooey grilled cheese sandwich, stop back tomorrow for a tasty sandwich recipe to accompany this warming roasted tomato soup!


Ingredients:

• 2.5-3 lbs. Roma tomatoes
• 1/2 white onion
• 6 garlic cloves
• 4 Tbs. olive oil
• 1/2 tsp. Kosher salt
• 1/4 tsp. ground black pepper
• 4 cups vegetable stock
• 1 bay leaf 
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup basil leaves, thinly sliced and divided 
• Additional salt and pepper, to taste

Preheat oven to 400 degrees.

Slice all of the tomatoes in half and place on a large rimmed baking sheet. Quarter the onion and add to the baking sheet, along with olive oil, Kosher salt, and pepper. Toss well to coat all the vegetables with evenly with oil. Roast in the oven for 35 minutes.

Carefully scoop the contents of the baking sheet into a large stock pot, including any liquids. Pour in the vegetable stock and add the bay leaf and red pepper flakes. Bring mixture to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Stir in half the basil leaves and simmer for another 5 minutes.

Remove from heat and discard the bay leaf. Next, you'll want to puree the soup: You can do this directly in the pot with a handheld immersion blender or by carefully ladling the mixture into the base of a blender and pureeing until smooth (in batches, if needed).

If pureed in the blender, pour back into the pot and heat until warm. Season with additional salt and pepper, to taste. Ladle into soup bowls and garnish with remaining basil.