Roasted Tomato Soup

Ingredients

• 2 Pound whole, mixed tomatoes
• 1 Large red onion, chopped
• 6 Clove garlic cloves, skin-on
• 2 Tablespoon olive oil
• 2 Tablespoon sea salt
• 1 Teaspoon freshly cracked black pepper
• 1 Tablespoon fresh rosemary
• 1 Tablespoon fresh thyme
• 1/2 Pound crusty sourdough bread, cut into 1/2” pieces
• 1 Tablespoon olive oil
• 1 Tablespoon fresh rosemary, minced
• 1/2 Teaspoon sea salt
• 1/4 Teaspoon freshly cracked black pepper
• 1 Tablespoon olive oil
• 1 Large leek, rinsed and finely chopped
• 1/4 Teaspoon crushed red pepper flakes
• 1 1/2 Cup chicken stock
• 1/2 Teaspoon sea salt
• 1/4 Teaspoon freshly cracked black pepper
• 1 Tablespoon red wine vinegar
• 1 Tablespoon freshly squeezed lemon juice
• 1 Tablespoon honey
• 2 Tablespoon fresh basil leaves, minced

Instructions

1. 1

   When ready to cook, preheat your Traeger to 375°F and preheat for 15 minutes.

2. 2

   Spread the tomatoes, onions, and garlic cloves on a rimmed baking sheet. Drizzle with olive oil, then season with salt, pepper, rosemary, and thyme. Roast for 45 minutes to 1 hour, or until the tomatoes have broken down, the garlic is soft, and the onion is beginning to crisp, shaking the pan halfway through. Remove and discard any tomato stems and the garlic skins.

3. 3

   Meanwhile, make the croutons. Spread the bread on a rimmed baking sheet and toss with olive oil, rosemary, salt, and pepper. Transfer to the grill next to the veggies and bake until golden brown, about 15 minutes. Set aside until the soup is ready.

4. 4

   Heat a large pot over medium heat and add the olive oil. When hot, add the leek, red pepper flakes, and basil stems. Cook for 5 minutes, stirring often, until the leeks are softened.

5. 5

   Add the roasted vegetables, and chicken stock. Season with salt and pepper and bring to a boil, then reduce the heat to medium and simmer, stirring often, for 20 minutes, or until slightly reduced and thickened.

6. 6

   Turn off the heat and stir in the vinegar, lemon juice, honey, and minced basil. Blend with a hand blender (or in batches in a blender) until smooth. Taste and adjust seasoning with salt and pepper as needed.

7. 7

   Serve the soup with a nice drizzle of olive oil, toasty croutons and an extra hit of red pepper flakes.