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Roasted Tomato Soup (04.23.13)

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Posted at 11:38 AM, Apr 23, 2013
and last updated 2013-04-23 13:38:22-04

by Jennifer Burns, Dan's Market

  • 8-10 large tomatoes (about 3 pounds)
  • 2 teaspoons olive oil
  • 1 large onion, diced
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups vegetable or chicken broth
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1 teaspoon dried basil
  • 1/4 cup parmesan cheese
  • 3 green onions
  • 1/4 cup basil, cilantro or parsley, diced
  • 1 cup sour cream or Greek yogurt
  • 1 cup croutons
  • Salt and Pepper, to taste

Preheat oven to 400 degrees.

Cut tomatoes in half and place on a foil-lined baking sheet. Drizzle with oil; add salt and pepper. Roast for 20 minutes.

Heat oil in a large Dutch oven or soup pot over medium heat. Add onion and garlic; cook 5-6 minutes or until onion is soft, stirring occasionally. Add tomatoes, thyme, bay leaf, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir in basil, salt and pepper.

Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth.

Pour pureed mixture into a large bowl; repeat procedure with remaining soup. (Note; a hand held blender could be used in place of the blender.)

Serve with parmesan cheese, onions, fresh herbs, sour cream or yogurt and croutons.