Roasted Tomato Soup

There is something so comforting about a bowl of tomato soup and I'd say it's even better when the tomatoes are roasted. Add this no-knead artisan bread and you've got yourself the perfect meal! This soup is so fun to make and the result is amazing. We loved it and I think you will, too.

Roasted Tomato Soup

Adapted from Jo Cooks

2 lb. tomatoes, cut into quarters (stems removed)

2 Tbsp. olive oil

kosher salt and black pepper

1 (14.5 oz.) can vegetable broth

2 Tbsp. olive oil

1 Tbsp. unsalted butter

1 large onion, diced

3 tsp. minced garlic

1/2 Tbsp. dried basil

1/4 tsp. thyme

2 Tbsp. flour

3 Tbsp. water

1 Tbsp. brown sugar

1 tsp. smoked paprika

1. Preheat oven to 400 degrees F.

2. Add the tomatoes to a 9x13-inch baking dish and drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Bake for 30 minutes.

3. Add the tomatoes (with skin on) to a blender or a food processor along with 1 cup of vegetable broth. Blend until tomatoes are smooth.

4. In a Dutch oven or heavy soup pot, heat the olive oil and melt the butter over medium heat.

Add the chopped onion and garlic and cook for 5 minutes or until the onion is soft and translucent.

5. Add the basil and thyme and stir. Sprinkle the flour over the onions and stir. Add the water and remaining vegetable broth and whisk until there the flour mixture has no lumps. Pour the blended tomatoes into the pot and stir.

6. Add brown sugar, smoked paprika and season with salt and pepper if needed. Simmer uncovered for 20 minutes, stirring occasionally.

7. Serve with grated Parmesan cheese and toasted bread.