Roasted Tomato Soup

The perfect warm soup for a relaxing day inside. The smell of these tomatoes roasting is absolutely incredible. 

Serve with a classic vegan grilled cheese or a rustic style crusty loaf and enjoy.

Serves: 6+ portions (Around 2 quarts)

 Ingredients

• around 5 lbs.(10 tomatoes) of ripe red tomatoes of any variety
• 1 sweet onion or 1-2 shallots
• 1 small bulb of garlic (DO NOT USED MINCED it burns in the oven)
• 2 tbsp. extra virgin olive oil
• 1 small bunch (appx. 6 leaves) of fresh basil, or 1/2 tbsp. dried
• salt & pepper to taste
• 1 tsp Italian seasoning
• 1/2 tsp oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried rosemary
• 1 cup vegetable broth
• sour cream and minced basil for serving (optional)

Instructions

Follow along with a video: https://youtu.be/NfRdHMPZi_c

1. Preheat oven to 450°F, 230°C 
2. Wash and quarter the tomatoes
3. Peel the onion and garlic, and chop into quarters
4. Add all the vegetables into a large casserole dish 
5. Drizzle the olive oil and sprinkle with salt and pepper
6. Give the veggies a good toss and bake for 30-35 minutes on the middle rack
7. Remove veggies from oven when a light char is achieved, tomatoes should be very juicy at this point
8. Add the hot veggies into a large soup pot and cover with the vegetable broth
9. Add the basil and blend until smooth or desired texture is achieved. 
10. Add the rest of the seasonings and simmer for 10-20 minutes to let the flavors marinate.
11. Serve immediately
12. Enjoy 

Notes:

-Fresh tomatoes tend to turn orange in soup, so the color is widely dependent on the type of tomato you have. If you are looking for that true red color, you can add 1 tsp paprika to the soup, or used whole canned tomatoes instead.

-If you want a thicker soup, don't blend the soup for as long

-If you prefer a sweeter soup, or have unripe tomatoes, add 1-2 tbsp. of any sweetener, or until desired sweetness is reached.