Easy Roasted Tomato Soup Recipe

I don’t even want to tell you how much I make this soup. At least two times a week and that’s because it is SO easy, delicious, and healthy! When the weather is cold there is nothing like a hot pot of soup to warm you up. This roasted tomato soup is so rich with flavors, rustic, and feels creamy without any dairy involved. I always have to balance out the healthy with a little indulgence and can’t help but make a classic grilled cheese on the side. Dave and I eat this combo almost every Sunday night and then continue to eat the leftovers throughout the week. Seriously this soup is such a no brainer, I hope it becomes a favorite in your house too!

What you’ll need: {yields about 6-8 servings, depending on your bowl size!}

12 roma tomatoes
1 white onion
3-4 cups of unsalted vegetable stock
2 tablespoons of extra virgin olive oil
1 tablespoon of roasted red pepper flakes
6-8 basil leaves roughly chopped
1 bay leaf
1 tablespoon of bell’ aroma seasoning {similar to a general french seasoning}
salt and pepper to taste
2 sprigs of thyme {I don’t do this all of the time, but it adds an extra punch of warmth}

1 large pot {I use a 4.5 quart Le Creuset dutch oven!}
1 immersion blender {we have this one! or you can pour into an actual blender and return to pot}
1 baking sheet

This soup is sort of a hodge podge of flavors that you just have to play around with but here is what I like to do! Preheat oven to 400 degrees. Start by cutting the roma tomatoes in half, coating in one tablespoon of extra virgin olive oil, salt and pepper, and place on a baking sheet skin side down. Roast in the oven for 30 minutes or until they start to brown and soften. Meanwhile, heat the additional tablespoon of extra virgin olive oil in a stock pot on medium-high, cut up your onion and cook until soften. At this point I like to season with a little salt and pepper, roasted red pepper flakes, and {sometimes} sprigs of thyme. Once the tomatoes are out of the oven, immediately add them to the pot and mix together with the onion. Let the flavors mix for 1-2 minutes. Add the vegetable stock – note: I usually buy organic unsalted vegetable stock in the box and use 3/4 to the whole thing depending on how much leftovers I want – just use the whole box. Use your immersion blender to mix the ingredients {start low and move high}. You’ll still see some pieces of tomato which I like, it makes the soup feel rustic and lush. Once the soup is combined, gently mix in the basil, the bell’ aroma seasoning, and the bay leaf. Once the soup just starts to boil, put it on low and let the soup simmer for 20-30 minutes. Salt and pepper to taste, remove the bay leaf and you’re ready to serve! Enjoy, this is such a cozy one.

*For our grilled cheeses, I cook bacon until crispy and set aside. Butter both sides of a really good white bread and use one slice of american cheese and one slice of cheddar cheese with 2 pieces of bacon placed between the cheese. We use this griddle to get pretty marks! Cook until the cheese is gooey.

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