Roasted Tomato Soup
★★☆☆☆
Ingredients
- 3 1/2 pounds ripe tomatoes (any variety) (1588 g)
- 3 Tbsp olive oil, divided (44.4 ml)
- Fine sea salt and freshly cracked black pepper
- 1 large white or yellow onion, diced
- 5 garlic cloves, minced
- 3/4 tsp smoked paprika (3.7 ml)
- 1/4 tsp crushed red pepper flakes (1.2 ml)
- 2 1/2 cups vegetable broth (591 ml)
- 1/2 cup fresh basil leaves (118 ml)
- Optional toppings: freshly grated Parmesan cheese, heavy cream or olive oil, croutons, sour cream, fresh basil
Instructions
- Preheat oven to 450°F (230°C). Quarter or halve tomatoes, depending on size. Arrange cut-side up on a baking sheet. Drizzle with 2 Tbsp olive oil and season with salt and pepper. Roast for 30-40 minutes, or until softened. \n2. Meanwhile, heat remaining olive oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic, paprika, and red pepper flakes. Cook for 2 minutes more, stirring frequently. \n3. Add vegetable broth, basil, and roasted tomatoes with their juices to the pot. \n4. Purée soup with an immersion blender or in batches in a regular blender until smooth. \n5. Season with salt, pepper, and additional paprika, to taste. Serve warm with desired toppings.
Wine Pairing: Medium Red (Chianti, Sangiovese) — Chianti or another light red wine.