An easy recipe for a homemade roasted tomato soup! Roasting tomatoes brings out all their best flavors, so you can even do this when tomatoes aren't in season. Everything gets roasted on a sheet pan and then blended up for a fresh and comforting soup that's good year-round.
Course: Dinner, Lunch, Soup
Author: Mandy Jackson
2poundsfresh tomatoes,stems removed and cut into wedges
1medium yellow onion,cut into 1-inch chunks
3large garlic cloves,smashed
1 tablespoonolive oil
1 1/2teaspoonskosher salt
Pinch of crushed red pepper flakes
1(14.5 ounce)can diced tomatoes
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.Spread the tomato, onion, and garlic into a single layer on the prepared baking pan. Drizzle with the olive oil and sprinkle with salt, pepper, and red pepper flakes. Roast for 45 minutes, until tomatoes begin to shrivel and onions begin to brown. Transfer to a blender along with the entire contents of the can of tomatoes. Blend until smooth. If needed (depending on the type of tomato you use and how thin you'd like your soup to be), add 1/2 to 1 1/2 cups of water to your desired consistency and adjust seasoning to taste. Serve hot.
For tomato basil soup: Add 1 1/2 cups fresh basil leaves to the blender along with the roasted veggies and canned tomato.