Roasted Tomato Soup with Roma Tomatoes

Ingredients

• 3 lbs Roma tomatoes, halved lengthwise
• 1 large (200 g) yellow onion, quartered
• 6 whole (30 g) garlic cloves, peeled
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp cracked black pepper
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 cup heavy cream
• 1 tbsp balsamic vinegar

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Arrange halved tomatoes, quartered onions, and peeled garlic cloves on the pan; drizzle with olive oil and sprinkle with salt and pepper.

3. 3

   Roast for 35–45 minutes until tomato skins shrivel and onion edges are deep golden brown.

4. 4

   Transfer roasted vegetables and pan oils into a pot, then stir in tomato paste and dried oregano.

5. 5

   Pour in broth and simmer on low for 10 minutes.

6. 6

   Blend the mixture using a high-speed blender or immersion blender until completely velvety.

7. 7

   Stir in heavy cream and balsamic vinegar, then adjust seasoning with sugar or additional balsamic if needed.