Roasted Tomato Soup

I was experimenting in the kitchen this afternoon and wanted to make some tomato soup. I roasted some tomatoes with shallots and garlic, and I have to say, roasting the vegetables gave this soup a slightly sweet and overall amazing taste.

What You’ll Need

Directions
1) Preheat your oven to 350 degrees fahrenheit for 15 minutes.

2) Meanwhile, cut the tomatoes into quarters, and squeeze the juices from the tomatoes into a bowl. Strain the seeds out using a sieve. (The tomato juice has a lot of flavor, so why waste it?)

3) Put tomatoes, shallots, and garlic onto a sheet pan and toss with olive oil, salt and pepper.

4) Place sheet pan with vegetables in the oven and roast for 35 minutes checking occasionally to make sure they don’t burn. (Flip tomatoes and shallots halfway through cooking process).

5) Once the vegetables are roasted, put them in a blender with basil. Blend until you get a chunky mixture. (I like my soups with a little texture). This should take roughly 20-30 seconds.

6) Pour tomato mixture in a medium sauce pan with chicken stock and squeezed tomato juice. Heat until hot.

Yield: 4 servings

Enjoy!