Roasted Tomato Soup Recipe Learn like a Pro 

Fresh herbs and roasted tomato sweetness make this thick and smooth Roasted Tomato Soup unique. The best comfort food comes with toasted thyme bread.  

– 2 pound tomatoe – 4 tablespoon olive oil – ½ teaspoon salt  – ¼ teaspoon pepper  – 2 cups vegetable broth – 1 tablespoon butter – 1 large onion – 3 cloves garlic – ¼ cup fresh basil – 1 tablespoon fresh thyme  – 2 tablespoon all-purpose flour – 1 tablespoon brown sugar – 1 teaspoon smoked paprika



Heat the oven to 400°F. Place tomatoes in a 9x13-inch baking pan, drizzle with 2 tablespoons olive oil, and season with salt and pepper.   


In a food processor or blender, puree or mix tomatoes with skin and 1 cup vegetable broth. Smooth tomato mixture.  


Warm the remaining 2 tablespoons of olive oil and butter in a large Dutch oven or heavy soup pot on medium. Cook onion until transparent, about 5 minutes.   


Add garlic and sauté 30 seconds until fragrant. Add fresh basil and thyme, mix. Sprinkle flour over the onions and toss again.  


To eliminate raw flour taste, cook for 1–2 minutes. Incorporate the remaining 1 cup of vegetable broth or whisk to remove flour lumps.  


To finish, add brown sugar, smoked paprika, and salt and pepper. Simmer the soup uncovered for 20–30 minutes. Garnish with parmesan and toasted bread.  


Brush thin bread slices with olive oil. Next, add thyme and sea salt. Broil the bread for 2 minutes on a baking pan.  


The bread should then be turned over and cooked for about a minute on the other side. Watch it closely to ensure it doesn't burn!  

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