Smoky Roasted Tomato Soup
Ingredients
For the roasted tomatoes:
- 9 fresh roma tomatoes, halved lengthwise
- 1.5 tsp. olive oil (omit or sub broth for oil free option)
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/2 tsp. dried oregano
For the soup:
- 3 shallots, finely sliced
- 1 tsp olive oil (sub broth for oil free option)
- 1 cup vegetable broth
- 1.5 tsp smoked paprika
- 15 leaves fresh basil
Instructions
Roast the Tomatoes:
- Preheat oven to 425 degrees F.
- In a rectangular glass baking dish, place the tomatoes (cut in half lengthwise) in a single layer with the cut side up.
- Drizzle the olive oil on top of the tomatoes and sprinkle on the oregano, salt and pepper.
- Bake for 45 minutes. The tomatoes will be soft and slightly charred but not burnt.
Prepare the soup:
- In a medium sauce pan, heat 1 tsp. olive oil over medium heat.
- Add the finely sliced shallots to the heated pan. Saute for about 10 minutes. The shallots should be soft and slightly caramelized.
- Add the smoked paprika and vegetable broth to the pan.
- Put the roasted tomatoes (along with any liquid in the baking dish) into the pan with the broth, shallots and paprika.
- Using an immersion blender, blend everything to your preferred consistancy (I like a thick soup with a bit of texture).
- Add the fresh basil leaves and pulse the blender a few times to chop them up.
- Add salt to taste, if desired.
- Garnish with more chopped fresh basil and freshly ground black pepper.
Tried this recipe?Let us know how it was!