Roasted Italian Tomato Soup

🧂 Ingredients

• 25 roma tomatoes

  sliced in half lengthwise
• 1/2 cup olive oil
• 6 cloves garlic

  minced
• 1 large sweet onion

  or Vidalia onions, diced
• 1 leek

  green top removed, washed thoroughly and diced
• 1 tbsp. Italian seasoning
• 1 tbsp. granulated sugar
• 1-1 1/2 tsp. pink Himalayan sea salt
• 1/2-1 tsp. ground black pepper
• 3 tbsp. fresh oregano

  minced
• 3 tbsp. fresh thyme

  minced
• 3 tbsp. fresh rosemary

  minced
• 3 tbsp. fresh, snipped chives
• 16 oz. carton 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 cut-side-up on top of parchment paper-lined cookie sheet.
• 5 Spoon onion, leek and drippings from bowl over top of each tomato as evenly as
  possible.
• 6 Remove oregano leaves, thyme leaves and rosemary from stems and mince.
• 7 Sprinkle over top of tomatoes.
• 8 Snip chives and add as desired.
• 9 Bake at 300° for about 1 hour.
• 10 Increase heat to 375° and roast for about 30 more minutes until tomatoes char or
  brown slightly.
• 11 Remove from oven and place tomatoes and veggies in a large stock pot or Dutch
  oven, and heat to medium.
• 12 Add vegetable broth and heat to boiling.
• 13 Turn off heat.
• 14 Check seasonings.
• 15 Add more, if desired.
• 16 With an immersion blender, puree tomato mixture until smooth.
• 17 Ladle soup into individual bowls.
• 18 Garnish with fresh rosemary, thyme, oregano and chives, as desired.

Nutrition Info