How to make Roasted Tomato Soup | Comfort Classics

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious, while water is a cost-effective substitute.

Slice 3 lbs of Roma tomatoes in half and place them on a sheet pan.

Drizzle the tomatoes with olive oil, salt, and pepper.

Make a foil packet with 3 cloves of red Russian garlic, drizzle with olive oil, and tuck it onto the sheet pan with the tomatoes.

Put the sheet pan in the oven at 400°F until the tomatoes are collapsed and nicely charred, which takes about 2 hours.

Check the tomatoes periodically and remove them when done, looking for a collapsed and slightly charred appearance.

Transfer the roasted tomatoes and garlic to a food processor and pulse until slightly chunky, not perfectly smooth.

In a stock pot, add the processed tomatoes and garlic, along with 4 cups of chicken stock, 1/4 teaspoon of crushed red pepper flakes, and 1 teaspoon of dried thyme.

Bring the soup to a boil over high heat, then reduce to a simmer and cook for 30 minutes until thickened.

Grate about 1 cup of Gruyère cheese for serving.

Slice a baguette and place it on top of the soup in an oven-safe bowl, cover with grated Gruyère cheese.

Turn on the broiler and place the bowl under it until the cheese is melted and golden brown.

Cooking Techniques

Equipment Needed

Spice Level: