Roasted Tomato Soup

Name: Roasted Tomato Soup
Total time: 4800 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 lbs Campari tomatoes; 10 oz Cherry tomatoes; 2 whole White onions; 2 Poblano peppers; 2 Garlic heads; 1 Red bell pepper; (As needed) Olive oil; (As needed) Vegetable broth; 1 cup or more Heavy whipping cream; Fresh basil; Ground pepper; Salt; Garlic powder; Italian seasoning; Ground paprika; Thyme

adanna trae @adannatrae

Michigan

Perfect fall staple 🍂🧄🍅

adanna trae @adannatrae

Michigan

Perfect fall staple 🍂🧄🍅

Saved

Ingredients

about 1 hr 20 min

8 servings

4 lbsCampari tomatoes
10 ozCherry tomatoes
2whole White onions
2Poblano peppers
2Garlic heads
1Red bell pepper
(As needed) Olive oil
(As needed) Vegetable broth
1 cupor more Heavy whipping cream
Fresh basil
Ground pepper
Salt
Garlic powder
Italian seasoning
Ground paprika
Thyme

Saved

Steps

about 1 hr 20 min

1

Wash all vegetables and basil. Halve tomatoes and slice onions.
2

Do the same to the poblano peppers and red pepper.
3

Arrange tomatoes, cherry tomatoes, onions, poblano and red peppers on a baking sheet.
4

Cut the end off each garlic head, place on foil, drizzle with olive oil and season. Wrap and add to the baking sheet.
5

Drizzle all vegetables with olive oil and season with salt, pepper, garlic powder, Italian seasoning, paprika, and thyme.
6

Roast at 400°F for 45–55 minutes until vegetables are roasted.
7

Remove from oven. Squeeze roasted garlic from skins.
8

Transfer all roasted vegetables and garlic to a blender. Add fresh basil, some vegetable broth, and more seasonings.
9

Blend until as smooth as possible.
10

Strain the soup into a pot on the stove.
11

Simmer on medium-low heat. Add heavy cream, more broth if needed, and adjust seasonings to taste.
12

Serve hot and enjoy!