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.
Roast those tomatoes up, add some garlic and then let them cool. Discard the skins from the large tomato pieces.
STEP 1
STEP 2
Melt the butter in a heavy-duty skillet over medium heat. Add diced onions, salt and pepper and cook for 3-5 minutes to get them sauted for flavor.
STEP 3: Add the crushed tomatoes, chicken broth, basil, oregano, sugar and cooled roasted tomatoes.
STEP 4: Bring your delicious smelling mixture to a boil. Reduce to a simmer uncovered (stirring often) for 45 minutes.
RECIPE TIPS:
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!
RECIPE NOTE
RECIPE NOTE
Adding 3/4 cup heavy cream to your soup will thicken the soup slightly and give it a creamy texture. Recommend doing this when the soup is finished cooking!
Be absolutely sure the soup cools BEFORE pureeing it in the blender!