Roasted Tomato Soup
Slow roasted tomato soup. This soup is rich with flavors and packed with vitamins and nutrients!
Roasted Tomato Soup
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 8 Roma tomatoes
- 1 cup chopped yellow or white onion
- 2 tbsp. olive oil
- salt and pepper to taste
- 2 tsp. italian seasonings
- 3 crushed garlic cloves
- 1 cup veggie stock
- 1 can of tomato paste (6 oz.)
- 2½ cups water
Instructions
- Clean the tomatoes.
- Toss them in olive oil and salt.
- Lay them down on a parchment lined baking sheet.
- Roast them in the oven at 300F for 15 minutes, flip and return to the oven for another 15-20 minutes.
- Remove the tomatoes from the oven and add to a pot with chopped onion, garlic and a tbsp. of olive oil.
- Saute for a few minutes stirring frequently.
- Allow the tomatoes to cool a little before adding to the food processor or blender.
- Puree the tomatoes, stock, paste, seasoning, salt, and water.
- Heat on stove for 15 minutes over medium heat, stirring occasionally.
- Garnish with basil or parsley and serve.