As summer winds down, the fall is winding up. This tasty Roasted Tomato Soup is a great lunchtime item for this time of year. It has a rich, yet smooth taste, and the fresh Roma tomatoes, onions and garlic really add to the flavor.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
If you try this recipe then leave a comment below the recipe. I would enjoy hearing from you.
Roasted Tomato Soup
4 lbs of tomatoes Roma, or on the vine, cut wedges
1 Medium white onion, sliced
1-2 Garlic cloves
2 Tablespoons of Italian seasoning
Himalayan salt and pepper as desired
2 Cups of vegetable broth
6 Fresh basil leaves, chopped
-Preheat your oven to 425F degrees. Slice the tomatoes and onions into wedges so they can roast evenly. Add the cut tomatoes, onions and garlic to a large bowl. Add the seasoning and olive oil. Gently mix then add to a baking sheet with parchment paper.
-Roast the tomatoes for 40-45 minutes until they are shriveled and slightly charred and not burnt. Add the roasted vegetables with the veggie broth to the blender and blend until combined. You can also use a immersion blender if you transfer the roasted vegetables to a pot. Then bring the blended soup to a boil and simmer the soup on the stove for about 20 to 30 minutes to cook the tomatoes with the broth. Season the soup with Himalayan salt and pepper to taste and add chopped basil leaves. You can serve with vegan grilled cheese or top with croutons. Enjoy!