Slow Roasted Tomato Soup

This is not your ordinary, thin, acidic, and not-so-satiating tomato soup from a can. This Slow Roasted Tomato Soup is ultra-satisfying, layered with deeply roasted tomatoes, sweetly caramelized onion, and fresh basil. It’s rich in flavor, lightly textured, and oh so dreamy.

Settle into the meditative experience that is slowly caramelizing onions, and then cozy up with a warm blanket, a movie, and this Friday night worthy soup.

Ingredients

2 lb tomatoes on the vine
6 cloves garlic
¼ cup basil, packed
4 tbsp olive oil, 2 for roasting, two for pan
1 large yellow onion, sliced
1 tbsp tomato paste
¼-½ tsp red pepper flakes
1 tsp sea salt
1 cup vegetable broth

Directions:

1. Preheat the oven to 400 Fahrenheit.
2. Prepare onions by slicing them into thin wedges. Quarter tomatoes, and peel garlic.
3. Preheat a large pot to medium low heat with two tablespoons of olive oil. Add onions and a pinch of salt. Stirring occasionally, caramelize onions for 1-2 hours (I know. I know! But it’s worth it). Watch the onions carefully to prevent any burning or crisping. Lower the temperature or add a small splash of oil if the onions burn or dry out, respectively.
4. While the onions are cooking, add tomatoes, garlic, and remaining oil to a baking sheet lined with parchment paper. Roast for 50-60 minutes, or until the tomatoes and garlic show hefty signs of browning.
5. Remove from the oven and set aside. Once the onions reach a pale golden color and are soft, remove them from the pot. Add the tomato paste, red pepper flakes, and salt. Increase the heat to medium and allow the tomato paste to caramelize and deepen in color slightly.
6. Add the onions to a food processor or blender along with the roasted tomatoes, garlic, basil, and vegetable broth. Blend until desired smoothness is achieved, I like mine with some texture remaining.
7. Return to the pot with the tomato paste and stir to combine everything. Bring to a simmer, cover, and allow to cook an additional 5-10 minutes, to wilt the basil and incorporate the tomato paste and red pepper flakes. Serve up your slow roasted tomato soup with a side of fresh bread, salad, or grilled cheese!

Slow Roasted Tomato Soup

Yield: 4 Bowls

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

This is not your ordinary, thin, acidic, and not-so-satiating tomato soup from a can. This Slow Roasted Tomato Soup is ultra-satisfying, layered with deeply roasted tomatoes, sweetly caramelized onion, and fresh basil. It’s rich in flavor, lightly textured, and oh so dreamy.

Print

Ingredients

• 1 large yellow onion, sliced
• 6 cloves garlic
• 2 lb tomatoes on the vine
• 1 cup vegetable broth
• ¼ cup basil, packed
• 4 tbsp olive oil
• 1 tbsp tomato paste
• ¼-½ tsp red pepper flakes
• 1 tsp sea salt

Instructions

1. Preheat the oven to 400 Fahrenheit.
2. Prepare onions by slicing them into thin wedges. Quarter tomatoes, and peel garlic.
   Preheat a large pot to medium low heat with two tablespoons of olive oil. Add onions and a pinch of salt. Stirring occasionally, caramelize onions for 1-2 hours (I know. I know! But it’s worth it). Watch the onions carefully to prevent any burning or crisping. Lower the temperature or add a small splash of oil if the onions burn or dry out, respectively.
3. While the onions are cooking, add tomatoes, garlic, and remaining oil to a baking sheet lined with parchment paper. Roast for 50-60 minutes, or until the tomatoes and garlic show hefty signs of browning.
4. Remove from the oven and set aside. Once the onions reach a pale golden color and are soft, remove them from the pot. Add the tomato paste, red pepper flakes, and salt. Increase the heat to medium and allow the tomato paste to caramelize and deepen in color slightly.
5. Add the onions to a food processor or blender along with the roasted tomatoes, garlic, basil, and vegetable broth. Blend until desired smoothness is achieved, I like mine with some texture remaining.
6. Return to the pot with the tomato paste and stir to combine everything. Bring to a simmer, cover, and allow to cook an additional 5-10 minutes, to wilt the basil and incorporate the tomato paste and red pepper flakes. Serve up your slow roasted tomato soup with a side of fresh bread, salad, or grilled cheese!

Nutrition Information

Yield 4 Serving Size 1 1/2 cup
Amount Per Serving Calories 217Total Fat 15gSaturated Fat 2gCholesterol 0mgSodium 807mgCarbohydrates 15gFiber 5gSugar 12gProtein 5g

Nutrition information isn't always accurate