Roasted Tomato Soup Recipe
Serve this hearty soup in shot glasses and mini grilled cheese sandwiches cut into triangles or serve in large soup bowls.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 3 quarts 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Ingredients
5 pounds Roma tomatoes, halved
1 large yellow onion, peeled and sliced thin
3 large carrots, peeled, sliced 1/2” thick
2 garlic heads, peeled cut in half
1/4 cup olive oil
2 teaspoons salt
2 teaspoons black pepper, ground
2– 32 oz. chicken broth
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper, optional
Garnish: Flat leaf parsley or celery sticks.
Instructions
1. Preheat oven to 450 degrees. Line a roasting pan with Aluminum foil. Coat with cooking spray.
2. In large bowl, combine tomatoes, onion, carrots, garlic, olive oil, salt and pepper.
3. Pour vegetables into prepared pan and bake for one hour. At 30 minutes turn over tomatoes and continue to bake another 30 minutes. Remove from oven and cool 10 minutes.
4. Squeeze garlic heads to release baked garlic. Discard peel. Place baked vegetables with juices in a large stock pot. Using a blender or immersion blender, blend vegetables to puree or very smooth.
5. Add chicken broth, lemon juice, Worcestershire sauce, more salt and pepper if needed. Add red pepper or cayenne if desired. Whisk until smooth.
6. Bring to a simmer over medium heat. Cook 10 minutes.
7. Serve in small bowls, soup bowls, ramekins or shot glasses. Garnish with sour cream, dill or basil leaves.
Notes
Garnishes can be bacon bits, fresh celery sprigs, chopped chives, dill, basil, parmesan cheese, sour cream or Greek Yogurt.
Create a pretty table centerpiece with fresh tomatoes in a large basket line with kale or collard leaves, then add fresh tomatoes, fresh dill and basil.
Find it online: https://lizbushong.com/roasted-tomato-soup-recipe-2/
