Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs. fresh tomatoes ($7.18); 1 yellow onion ($0.36); 4 cloves garlic ($0.32); 2 Tbsp olive oil ($0.32); 1/2 tsp salt, divided ($0.03); 1/8 tsp freshly cracked pepper ($0.02); 1/2 tsp dried basil ($0.05); 2 cups vegetable broth ($0.34)

Roasted tomato soup is made with fresh tomatoes, onions, and garlic that are slowly roasted until the flavors are deep, sweet, and cozy!

Ingredients

3 lbs. fresh tomatoes ($7.18)

1 yellow onion ($0.36)

4 cloves garlic ($0.32)

2 Tbsp olive oil ($0.32)

1/2 tsp salt, divided ($0.03)

1/8 tsp freshly cracked pepper ($0.02)

1/2 tsp dried basil ($0.05)

2 cups vegetable broth ($0.34)

Instructions

1 Preheat the oven to 400ºF. Cut the tomatoes into quarters or halves, depending on the size of the tomatoes. Slice the onion into 1-inch wide wedges. Peel the garlic.

2 Place the tomatoes, onions, and garlic on a large sheet pan. Sprinkle with ¼ tsp salt and ⅛ tsp pepper, then drizzle with the olive oil. Toss to coat everything in oil.

3 Roast the vegetables in the oven for 40-45 minutes or until they become slightly browned on the edges.

4 Transfer the vegetables and all of the juices to a soup pot and purée with an immersion blender. Or, transfer to a blender, add the vegetable broth, and purée.

5 Add the basil and vegetable broth (if not already combined) to the soup pot and heat over medium. Allow the soup to come up to a simmer, then continue to simmer, stirring occasionally for 10 minutes.

6 After simmering for 10 minutes, add salt to taste. The total amount of salt needed with depend on the salt content of the broth used, so start with ¼ tsp and add more until the flavors are vibrant. Serve hot with a grilled cheese or garlic bread for dipping!