Fresh Roasted Tomato Soup
Roasting the tomatoes takes the most work in this recipe. If you don’t have fresh, in-season tomatoes, use a 28-ounce can of whole tomatoes.
Serves: 4Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 10 plum tomatoes, halved and seeded
- 6 garlic cloves, peeled and smashed
- ¼ cup olive oil
- ¼ tsp. salt
- ½ tsp. ground black pepper
- 1 medium onion, peeled and diced
- 1 large leek, cleaned and thinly sliced
- 3 cups vegetable stock
- 1 Tbsp. balsamic vinegar
- 1 cup heavy cream
- Preheat oven to 325°F. Place the tomato halves in a large skillet. Add the garlic cloves and drizzle half the oil on top. Season with salt and pepper. Place the pan in the oven and bake for 30 minutes.
- Place a Dutch oven over medium-high heat. Add the rest of the oil, onions, and leeks. Cook 10 minutes. Stir the tomatoes, garlic, and juices into the pan. Stir in the stock, and vinegar. Use a spoon to crush the tomatoes while they cook. Cook for 20 minutes. Use a stick blender to purée the tomato mixture, or let the soup cool slightly before adding to a stand mixer.
- Boil again and let any unwanted liquid boil off. Turn off heat and stir in cream. Cover for 5 minutes before serving.