Roasted Tomato Soup Recipe

Directions

1. 1

   Roasting the Tomatoes

   Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 25-30 minutes until caramelized.

2. 2

   Sautéing the Aromatics

   While the tomatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

3. 3

   Combining Ingredients

   Once the tomatoes are roasted, add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. 4

   Blending the Soup

   Remove from heat and add the fresh basil. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.

5. 5

   Finishing Touches

   Season with additional salt and pepper to taste. Serve hot with slices of olive focaccia on the side.