Homemade Roasted Tomato Soup

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Perfect for summer, winter, or freezing.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: American

Servings:

Calories: 149kcal

2 ½ lbs tomatoes - a blend of several different kinds work best. I use fresh, Roma, and grape tomatoes
1 medium to large red onion sliced
6-8 cloves peeled garlic
Olive oil
Salt and pepper to taste
2 bay leaves - 3 if small
2 cups chicken stock
pinch cayanne pepper
3 tablespoons butter
1 cup half and half
fresh basil

Preheat oven to 400 degrees.
Wash and quarter the tomatoes. Take out the seeds. If using cherry tomatoes, you can just leave them whole. Put tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, coating well. Season liberally with salt and pepper. Roast in the oven for approximately 30 minutes or until you see the tomatoes start to caramelize.
Remove from the oven and place into a stockpot. Add the chicken stock, bay leaves, cayenne pepper, and butter. Bring to a boil and reduce the liquid by about ⅓.
Puree the soup until smooth using an immersion blender or a blender.
Add half and half and return to a low simmer. At this point -stop and taste! Adjust the salt and pepper. Serve with fresh basil.