This recipe is something Laurie was making for one of our freezer soups for after baby comes and I did not think I would like it at all. Turns out, it is SUPER delish! Laurie said she would never buy canned tomato soup again and I agree! It is based off of a recipe from Food Network, but tweaked a little bit to our tastes.
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Ingredients Needed:
8 Roma tomatoes, halved and seeded
2 red peppers, quartered and seeded
1 onion
8 cloves garlic
2 teaspoons thyme
4 tbsp extra-virgin olive oil, divided
2 tbsp red wine vinegar
salt & pepper to taste
6 oz tomato paste
8 cups vegetable stock
1/4 cup chopped basil
Directions:
1. Preheat oven to 400 degrees.
2. On a sheet pan, toss tomatoes, peppers, onions and garlic in 2 tbsp olive oil, vinegar, thyme and salt and pepper.
3. Arrange tomatoes and pepper skin side up on sheet pan and bake for 45-50 minutes until slightly charred.
4. In a soup pot, bring remaining olive oil to a medium heat, add tomato paste and mix well.
5. Add the roasted vegetables and vegetable stock and bring to a boil.
6. Reduce heat and simmer for 20 minutes. Let cool for awhile.
7. Either with immersion hand blender or by pouring into a stand blender, blend the soup in batches until smooth.
8. Pour soup back in pan after blending, heat until hot.
9. Serve with the chopped basil as a garnish.
Reminder when blending hot liquids to allow for expansion and let it be vented a little. If using a stand blender, fill only half way at a time.
Enjoy!
