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

Ingredient

1

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.   

2

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

3

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.   

4

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

5

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

6

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.  

7

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

8

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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