🎶 You say Tomato I say Tomahto..Let’s call the Whole thing ON...🎶😜🍜
Updated: Feb 19, 2020
Creamy Roasted Tomato Soup.. Care to join me? 🍜
2 lbs. Roma tomatoes , halved lengthwise
8 cloves garlic, minced
1/4 cup olive oil plus 2 tbsp.
1 tbsp. Butter
1/2 tsp. Salt
1/2 tsp. Freshly ground black pepper
1 large yellow onion, chopped
1 12 oz. can whole tomatoes
3 tbsp. tomato paste
3 cups vegetable broth
1 tbsp. Fresh Rosemary
1 tbsp. Fresh thyme
1 tsp. Smoked paprika
1 tsp. Brown sugar
2 tbsp. All-purpose flour
1/2 tsp. crushed red pepper flakes, optional
2/3 cup heavy cream
Preheat the oven to 425 degrees F. Toss together the Roma tomatoes halves with 1/4 cup olive oil, salt, and pepper. Spread the tomatoes on a baking sheet and roast for 35-40 minutes.
Add the tomatoes to a blender along with 1 cup of the vegetable broth. Blend until tomatoes are smooth.
Heat 2 tbsp. of olive oil and butter in a large stockpot over medium heat. Add the rosemary and thyme and stir. Add onions, garlic and red pepper flakes, and cook, stirring occasionally until the onions are translucent. Sprinkle the flour over the onions and stir. Add rest of vegetable broth whisking to make sure no lumps. Whisk in tomato paste.
Add brown sugar, smoked paprika and season with salt and pepper.
Transfer the oven-roasted tomatoes (and their liquid) into the stockpot and add the heavy cream. Bring the mixture to a boil and simmer uncovered for 40-50 minutes.
Serve with grated Parmesan cheese and grilled cheese sandwich or toasted bread.