Roasted Tomato Soup
Servings: 4 servings
Ingredients
- 1 16 oz. container of grape tomatoes
- ½ cup chicken broth
- 2 cloves of garlic smashed
- ¼ cup basil leaves
- Plus: Olive oil & salt to taste
Instructions
- Preheat the oven to 400 degrees. Toss the whole tomatoes with about a tablespoon of olive oil, then season liberally with salt.
- Bake for 25-30 minutes until the tomatoes start to burst and blister in parts. Remove from oven and cool slightly.
- Pour the tomatoes & their juices into the blending beaker if using an immersion blender and add chicken broth. Blend to desired consistency.*
- 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.**
- Remove smashed garlic cloves and wilted basil leaves, or blend the basil into the soup directly in the pot with your immersion blender.
- Serve hot with croutons, crackers or a hot grilled cheese. Mmm....
Notes
*If you like your soup on the chunky side, don't blend it completely. For silky, smooth soup, run it through a fine mesh strainer to catch the seeds and sediment. If you don't have an immersion blender {get one!}, simply use a regular blender.
**If your soup gets too thick, just add a little more chicken broth or water.
Note: This soup is creamy without adding cream, but you can add a bit of cream or half and have for a tomato bisque-type soup. It's great either way!