Easy Slow Roasted Tomato Soup
Easy slow roasted tomato soup is the ultimate comfort food. Tomatoes, garlic, onion, and herbs are slowly roasted in olive oil and a touch of balsamic vinegar until you are left with an incredible creamy soup rich with deep tomatoey flavor. Pair it with gooey grilled cheese sandwiches or crisp cheesy toast for the perfect weeknight meal.
Ingredients
- 4 garlic cloves (still in their skins)
- 1/2 small sweet onion cut in half
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 28 oz crushed or diced tomatoes Choose a brand like San Merican or Pomi
- 2 cups chicken broth
- 1/4 tsp smoked paprika
- dash red pepper flakes
- 1/4 tsp parsley
- 1/4 tsp basil
- 1/2 tsp Italian seasoning
- 1 slice of sourdough bread (remove the crust)
- 1/4 cup Fontina or Havarti cheese
Instructions
- Preheat the oven to 400℉. Drizzle half of an onion and garlic cloves in olive oil, balsamic vinegar, salt, and black pepper. Wrap loosely in foil, place in a roasting pan or cast iron skillet, and roast for 30 minutes. Once roasted, remove the garlic cloves from the garlic skin and pour the roasted garlic, onion, oil, and vinegar into the roasting pan.
- Remove the crust from the slice of sourdough and break the bread into crumbs. Add the tomatoes, Italian seasoning, paprika, red pepper flakes, parsley, basil, Italian seasoning, chicken broth, and sourdough crumbs to the roasted garlic/ onion mixture. Roast for another 45 minutes until the soup is bubbly, and slightly reduced.
- Using a blender or immersion blender, blitz the soup until it is completely smooth and creamy. Return to the pan. Add the cheese and stir until melted and fully combined. If you want to make sure the cheese is fully combined, blend it one more time. Add 2 tablespoons of butter and still til melted. Add salt and pepper to taste. Enjoy with some grilled cheese sandwiches or cheesy toast.
