Roasted Tomato Soup
- 5 lbs tomatoes, stemmed and quartered
- 6 garlic cloves, smashed
- ¼ cup + 2 tablespoons olive oil
- Salt and black pepper
- 1 cup onion, chopped
- 2 cups water
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- (¼ red pepper flakes – optional)
- 5+ leaves of fresh basil, chopped
Preheat oven to 450oF.
Toss tomatoes, garlic, ¼ cup oil, salt and pepper in a bowl. Transfer to a casserole dish and roast until very soft, about 40 minutes.
Saute the onion in 2 tablespoons oil in a large pot over medium heat for 5-7 minutes. Stir in water, sugar, salt, (pepper flakes), basil, and the roasted tomato mixture. Bring to a boil, reduce heat and simmer for 10 minutes.
Puree the soup in a blender, or with a hand blender with the soup still in a pot, until smooth. Serve garnished with some fresh basil leaves or croutons/crisps (such as Ace Bakery Mini Artisan Crisps, warning: these are addictive).
Source: Cuisine at home magazine