Temps are finally cooling down in Dallas and I am ready to make soup! I have been making this Roasted tomato soup recipe for over 10 years. I came up with it while trying out my new Vitamix and I have shared it consistently with friends and family since then. It’s healthy, nutritious and so easy to make. Although tomatoes are not in season, you can still find good tomatoes at your grocery store. I like to use plum or Roma tomatoes.When they are roasted with onion, garlic and olive oil, their sweetness comes through. I use my Vitamix on the soup setting, (which makes it taste like a creamy soup, even though this recipe is dairy free) but really any high speed blender should do. I promise this one will not disappoint!
Ingredients:
2-3 lbs. of fresh Roma tomatoes, sliced in half
1 large onion, cut into large pieces
2 garlic cloves
1/2 cup olive oil
4-5 sprigs of fresh thyme
salt, pepper
1/2 tsp. crushed red pepper
2 cups chicken broth (low sodium and no MSG) or homemade
2 tbsp. tomato paste
1/4 cup chopped basil
Directions:
Preheat oven to 375 degrees. Place tomatoes, onions garlic cloves and fresh thyme sprigs on a large baking sheet. Toss with olive oil, salt, pepper and crushed red pepper. Roast tomatoes and onions in oven for 30 minutes, or until soft and slightly brown, stirring occasionally. Remove from oven and place in blender, scraping all juices from pan, too! Add tomato paste and chicken broth and run on the soup setting or medium to high speed until well blended. Add basil and blend for an additional 20-30 seconds. Season with salt and pepper, to taste. Enjoy warm!
