Rich Roasted Tomato Soup

Name: Rich Roasted Tomato Soup
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 cloves garlic, minced; 2 teaspoons dried herbes de provence; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil, divided; 1 onion, chopped; 8 Roma tomatoes, cut in half lengthwise; 473 milliliters chicken or vegetable stock; 118 milliliters water, divided

Rich Roasted Tomato Soup might be just the soup you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 1g of protein, 7g of fat, and a total of 99 calories. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, primal, and whole 30 diet. If you have garlic, herbes de provence, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.

Ingredients you will need

Olive Oil

Tomato

Pepper

Salt

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Bowl

Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes.

Ingredients you will need

Tomato

Water

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Baking Sheet

Bake in the oven for 1 hour.

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Oven

Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes.

Ingredients you will need

Tomato

Equipment you will use

Oven

Remove the tomatoes from the oven and allow to cool slightly.

Ingredients you will need

Tomato

Equipment you will use

Oven

Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes.

Ingredients you will need

Olive Oil

Onion

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Sauce Pan

Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes.

Ingredients you will need

Herbes De Provence

Garlic

Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.

Ingredients you will need

Stock

Water

In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired.

Ingredients you will need

Tomato

Stock

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Baking Sheet

Blender

Sieve

Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.

Ingredients you will need

Salt And Pepper