The secret ingredient in this easy tomato soup? ROASTED vegetables

We crave a good tomato soup this time of year!

Nothing says comfort food like a warm bowl of tomato soup on a chilly winter day. This roasted tomato soup is rich, velvety, and full of flavor.

Malia Call shared the recipe that will win you over with its pure tomato flavor and minimal kitchen labor, even if you already have a favorite tomato soup recipe. The oven and blender do most of the work, making it an easy (and delicious) option!

Roasting the vegetables is key to this recipe. It concentrates and deepens their flavors, bringing out natural sweetness and adding a rich, smoky dimension to the soup.

To start, cut the tomatoes and scoop out the seeds to reduce bitterness and create a smoother texture. Add a head of garlic and a yellow onion to the roasting pan. Roast the vegetables until they have charred edges and reduce in size, indicating that the flavors have concentrated and they are ready for blending.

The consistency of the soup can be adjusted by adding more or less chicken broth, depending on your preference for a thicker or thinner soup. Garnish with fresh basil and a drizzle of olive oil for an extra burst of flavor.

Roasted Tomato Soup

Yield: 4 cups

INGREDIENTS

• 11 medium sized tomatoes
• 1/3 cup olive oil
• 2 ½ teaspoons kosher salt (divided)
• 1 red bell pepper
• 1 head garlic
• *2-3 cups chicken stock
• 1 small yellow onion
• 1 handful of basil, chiffonade cut

METHOD

1. Preheat oven to 400 degrees. Line a sheet pan with foil.
2. Cut tomatoes in half and scoop out seeds. Slice bell pepper in half and remove seeds. Cut yellow onion into medium sized chunks. Trim the top off the head of garlic, exposing the cloves.
3. Place tomatoes, bell pepper, garlic head and yellow onion onto the lined sheet pan, and drizzle with olive oil and season with 1 teaspoon of kosher salt.
4. Roast for 40 minutes, vegetables should reduce in size and char on the edges.
5. Let cool for 5 minutes and then place all vegetables into a blender along with the basil and squeezing the garlic cloves into the blender.
6. Blend and add 2-3 cups of chicken stock, depending on the consistency you are looking for and blend again.
7. Garnish with fresh basil and a drizzle of olive oil.

Find more recipes from Malia on her Instagram, @cookingwithmalia. Malia teaches cooking classes at Orson Gygi. You can find her teaching schedule on their website.