Categories: Soup
Ingredients
- 4 lbs. ripe tomatoes (Roma or plum)
- 1/4 cup olive oil
- 1 tbsp. kosher salt
- 1/2 tsp black pepper
- 3 herbs sprigs (rosemary, thyme, oregano, whatever), plus more for garnish
- 2 tbsp. olive oil
- 1 small onion, finely diced
- 5 garlic cloves, minced
- 2 1/2 cups chicken broth
- Kosher salt and black pepper
Directions
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Roast the tomatoes: Preheat the oven to 450. Line a baking sheet with foil.
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Core and halve the tomatoes. Arrange the tomatoes, cut-side up, on the baking sheet. Drizzle with the oil, then sprinkle with the salt and pepper. Roast until softened and the edges are charred, 35-40 minutes.
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Make the soup: Tie the herbs with a piece of twine into an herb bundle.
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In a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened, 6-8 minutes. Add the garlic and cook 1 more minute. Add the roasted tomatoes to the pan and break them up with a spoon. Add the broth and herb bundle and bring to a boil, then reduce the heat and simmer until thickened, 25 to 30 minutes.
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Discard the herbs. Transfer the soup to a blender and puree until almost smooth but a few chunks remain. Season to taste with salt and pepper.