Roasted Tomato Soup

July 29, 2013
5 Ratings
  • Makes a lot of soup!
Author Notes

This quick and simple tomato soup is healthy, jam-packed with flavor, and super easy to make. —ericgillin

  • 4 pounds mixed tomatoes, like cherry, plum, and heirloom
  • 2 large onions, sliced into 1/2 inch rings
  • 1 head of garlic, cloves peeled
  • 20 sprigs fresh thyme
  • 1 quart chicken stock
  • 3 tablespoons butter
  • 1 pinch red pepper flake
  • salt
  • pepper
  • olive oil
  • Dash liquid smoke
  • 1/4 cup basil, chiffonade
In This Recipe
  1. Preheat oven to 450 degrees.
  2. Mix tomatoes, onions, garlic, thyme, salt, pepper, and red pepper flakes together with some olive oil and spread out on a cookie sheet. Roast for 30 minutes. Tomatoes should be blistered and juicy. Onions should be brown. If garlic is burned, discard burned cloves.

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