Roasted Tomato Soup

I think everyone can agree that the ultimate comfort food is Grilled Cheese & Tomato Soup. There’s really nothing better on a chilly fall night. It’s so incredibly easy to make homemade tomato soup, especially if you have an immersion blender. I love my Smeg Immersion Blender so much I have gifted it to a few of my friends. But you can also find some great options under $100 like this KitchenAid Immersion Blender!

You can use any type of tomato for this soup, but I usually use Roma or vine-ripened tomatoes. Feel free to use heirlooms if it’s in your budget! My favorite way to make a grilled cheese is my Perfect Grilled Cheese recipe. There’s a few tips and tricks in the recipe that give you the perfect melty grilled cheese every single time!

AUTHOR: broccyourbody

Roasted Tomato Soup

SERVES: 4

TIME: 50 minutes

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Ingredients

3-4 lbs Roma tomatoes or fresh tomatoes of choice
1 yellow onion, thinly sliced
1 head of garlic
4 sprigs of fresh thyme
High quality extra virgin olive oil
1 teaspoon dried oregano or Harmony Mediterranean Blend
1 large sprig of fresh basil (about 1/4 cup)
1-2 cups veggie broth
Kosher salt and pepper to taste
Splash of heavy cream, optional

Instructions

Preheat oven to 450 degrees.
Cut your tomatoes into fourths and place on a sheet pan with the sliced onions. Drizzle with about 1/4 cup olive oil and season with oregano, and 1 teaspoon kosher salt & 1/4 teaspoon black pepper. Toss to coat then add fresh thyme. Slice the top off of a full head of garlic, pour about 1/2 tablespoon of olive oil on top and cover with foil. Bake for 35-40 minutes.
Heat a generous drizzle of olive oil in large soup pot or dutch oven over medium heat. Add the roasted tomatoes and onions (make sure you get all the juices on the pan too!) and squeeze out your roasted garlic into the pot. Discard the thyme.
Add 1 cup of veggie broth and basil then blend the soup with an immersion blender until just smooth. Season to taste and add more broth if needed. Bring to a boil then turn heat to low and simmer for 15 minutes while you make your grilled cheese.
If you like a creamy tomato soup, stir in a splash of heavy cream right before serving. Serve hot with grilled cheese to dip!

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