Roasted Tomato Soup
Ingredients
- 4 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves, sliced
- 1 tsp salt
- pinch black pepper
- ¼ tsp cayenne pepper
- 6-8 vine tomatoes, halved and cored
- 1 tsp sugar
- 1 tsp dried herbs (such as basil and thyme)
- 1-2 tbsp red wine vinegar
- 3 cups vegetable stock (or consommé) (about halfway up the tomatoes)
- 1 1 cup creamer or heavy cream
For garnish:
- sun-dried tomatoes
- fresh basil
Instructions
- Preheat oven to 375°F.
- Add olive oil to pan and heat over medium heat. Add onion and garlic and season with salt, pepper, and cayenne pepper. Cook for 5 minutes.
- Place tomatoes, cut side down, in the pan. Sprinkle with sugar and herbs and drizzle with red wine vinegar. Sear on the stovetop for 5 minutes.
- Place in oven for 20-25 minutes, until tomatoes are soft.
- Return pan to stove. Add vegetable stock (it should come about halfway up the sides of the tomatoes). Using a spoon, push the tomatoes to help them break up. Bring to a boil.
- Using an immersion blender, blend to desired consistency. We left the soup a little chunky.
- Stir in creamer and bring to a simmer. Cook for 3-4 minutes. Taste and adjust seasoning if needed.
- Serve topped with sun-dried tomatoes and fresh basil.
Notes
If you have a pareve immersion blender, cut your onion/garlic with a pareve knife and blend before adding the cream. If you have a dairy blender then it doesn’t matter when you add the cream.
