Roasted Tomato Soup
Recipe from Sarah Schoenberger, Chef at Whole Foods
- 4-6 Large vine ripe tomatoes - a mix of heirlooms, cherries, and plum works well.
- 2 medium yellow onions
- 6-8 cloves of garlic
- 1/4 cup of olive oil
- 1 quart chicken broth or vegetable broth
- 2 bay leaves
- 1/4 cup roughly chopped basil leaves
- Salt and pepper
- Preheat oven to 450 °F
- Wash and core tomatoes then, depending on size, cut into halves or quarters.
- Thickly slice onions into rounds.
- Peel garlic.
- Place garlic, tomatoes and onions slices on a large baking sheet with sides or roasting pan. Drizzle oil over vegetables. With your hands or a spoon, mix vegetables until coated with oil. Then spread them out so they are in a single layer.
- Sprinkle with a large pinch of salt and freshly ground pepper.
- Roast for 20 minutes and check for moisture. If there is lots of juice, pour off as much as you can into a large saucepan. Return vegetables to the oven and continue roasting until they are starting to brown, usually an additional 10-15 minutes.
- Once vegetables are starting to brown, remove from the oven and transfer to the large saucepan with the juice. Add bay leaves and about 3/4 of a quart of chicken broth.
- Simmer on low for about 30-40 minutes.
- Add chopped basil and simmer for an additional 10 minutes.
- Remove bay leaves.
- At this point you can either use an immersion blender to puree your soup. If you don't have an immersion blender, you can use a food processor or blender. Working in batches, process until smooth. Return soup to pot and gently reheat, adding salt and freshly ground pepper to taste.