Easy Roasted Tomato Soup

step 1

Preheat the oven to 400 degrees. Toss the whole tomatoes with about a tablespoon of olive oil, then season liberally with salt.

step 2

Bake for 25-30 minutes until the tomatoes start to burst and blister in parts. Remove from oven and cool slightly.

step 3

Pour the tomatoes & their juices into the blending beaker if using an immersion blender and add chicken broth. Blend to desired consistency.

step 4

Pour the blended soup into a saucepan over medium heat, and add smashed garlic cloves and basil leaves. Bring up to a simmer and cook for about 10-15 minutes.

step 5

Remove smashed garlic cloves and wilted basil leaves, or blend the basil into the soup directly in the pot with your immersion blender.

step 6

Serve hot with croutons, crackers or a hot grilled cheese. Mmm....

Meet Dianna! 

Thick Brush Stroke

I create easy recipes with a fresh twist! Subscribe to my newsletter for free recipes sent directly to your inbox!