Italian Roasted Tomato Soup

🧂 Ingredients

• 6 lbs. roma tomatoes

  quartered or cut in eighths, (about 27 Roma tomatoes)
• 1/2 cup olive oil
• 6 cloves garlic

  minced
• 1 large Vidalia or sweet onion

  diced
• 1 leek

  green top removed, washed thoroughly and sliced
• 1 tbsp. Italian seasoning
• 1 tbsp. granulated sugar
• 1 to 1 1/2 tsp. pink Himalayan sea salt
• 1/2 to 1 tsp. ground black pepper
• 2 tbsp. fresh oregano leaves
• 2 tbsp. fresh thyme leaves
• 2 tbsp. fresh basil leaves

  minced
• 2 tbsp. fresh rosemary

  minced
• 2 tbsp. fresh chives

  minced
• 24 oz. container vegetable broth

Instructions

• 1 Line a large cookie sheet with parchment paper.
• 2 Place cut tomatoes, olive oil, garlic, onion, leeks, Italian seasoning,
  granulated sugar, salt and pepper in a large mixing bowl.
• 3 Stir well to combine ingredients.
• 4 Place tomatoes in a single layer on top of parchment paper-lined cookie sheets.
• 5 Spoon onion, leek and drippings from bowl over top of each tomato as evenly as
  possible.
• 6 Remove oregano leaves, thyme leaves, basil leaves and rosemary from stems and
  mince (you can leave the oregano and thyme leaves whole if desired).
• 7 Sprinkle over top of tomatoes.
• 8 Snip chives and add as desired.
• 9 Bake at 400° for about 30 minutes.
• 10 Remove from oven and place tomatoes and veggies in a large stock pot or Dutch
  oven, and heat to medium.
• 11 Be sure to scrape the parchment paper of all residue from the oil and spices;
  you want ALL of it in the Dutch oven and not left on the paper.
• 12 Add vegetable broth and heat to boiling.
• 13 Turn off heat.
• 14 Check seasonings.
• 15 Add more, if desired.
• 16 Ladle soup into individual bowls.
• 17 Garnish with fresh rosemary, thyme, basil, oregano and chives, as desired.

Nutrition Info