This Roasted Tomato Soup is bold, flavorful and comforting. You will never want to make another tomato soup again! Great for entertaining or family dinner.
3 tbsp salted butter1 yellow onion4 cloves garlic28 oz crushed tomatoes32 oz chicken broth1/2 c fresh basil leaves1 tsp dried oregano2 tbsp sugar2 white dinner rolls4 tbsp butter1/2 c shaved parmesan cheese
Roast tomatoes and garlic and let cool. Remove and discard the skins from the large tomato pieces.
Melt the butter in a Dutch oven or large heavy-duty skillet over medium heat. Add onion, salt and pepper and cook for 3-5 minutes.
Step 3: Add the crushed tomatoes, chicken broth, basil, oregano, sugar and cooled roasted tomatoes.
Step 4: Bring mixture to a boil. Reduce to medium-low and simmer uncovered (stirring often) for 45 minutes.
For a chunky soup, serve immediately.
For a thinner soup, let cool and add half of soup to a blender and puree until desired consistency is reached.
Add back to the Dutch oven and heat over medium until soup is hot.
A poached egg is a delicious source of meatless protein in this soup if you’re up for preparing one!
Adding 3/4 cup heavy cream to your soup will thicken the soup slightly and give it a creamy texture. Add this when the soup is finished cooking. Enjoy the same recipe two different ways!
Be absolutely sure that you allow the soup to cool before pureeing it in the blender!