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Roast your own tomatoes for this heavenly roasted tomato soup

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Roasting is quite possibly the most festive style of cooking during the winter season -- this method coaxes shocking flavor from a dish, pleasantly warms up a cold kitchen, and requires far less cookware and clean-up. Experiment with roasting, and prepare this homemade Heavenly Roasted Tomato Soup!

Tomatoes are wildly easy to cook in the oven; truly, the only tricky aspect is ensuring you have enough time to let them cook properly. Ideally, around three hours are necessary to completely roast juicy tomato halves, at which point they will be flattened and blackened. While the outer appearance may be quite leathery, you'll nonetheless be surprised by how much juice remains in these roasted tomatoes.

Simply blend the roasted tomatoes with broth and a smidgen of other fresh ingredients to create this unbelievably flavorful Heavenly Roasted Tomato Soup. Use whatever tomatoes you prefer best or have on hand -- cherry, heirloom, roma, etc. (Keep in mind that should you use smaller tomatoes, the corresponding cook time will be smaller as well.)

Enjoy this Heavenly Roasted Tomato Soup with toasted sourdough bread, grilled cheese sandwiches, or a la carte. It's positively delicious no matter how you choose to serve it!

Ingredients:

  • 3 lbs tomatoes
  • 1/4 cup extra virgin olive oil, plus 1 tbsp
  • 2 tsp kosher salt
  • 1 tsp freshly cracked pepper
  • 3 cups vegetable broth
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh basil, minced

Directions:

Preheat oven to 300 degrees. Slice tomatoes in half and remove stems. Toss the tomatoes in a bowl with 1/4 cup of extra virgin olive oil. Place cut side up on a baking sheet or casserole dish lined with foil. Sprinkle evenly with the kosher salt and cracked pepper. Place on the top shelf of the oven and bake for approximately three hours, or until tomatoes are reduced by half in height and are well charred. Let cool.

Next, blend the tomatoes in a food processor until chunky. In a large pot, cook the onion and garlic in the remaining tablespoon of oil. Saute until onion turns translucent.

Transfer the blended tomatoes to the pot, as well as the vegetable broth. Season with the fresh thyme and basil. Cook at a simmer for around thirty minutes.

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