Roasted Tomato Soup

Serves: 4

Cook Time: 1 hour 5 minutes

$8.62 recipe / $2.16 serving

Ingredients

• 3 lbs. fresh tomatoes ($7.18)

• 1 yellow onion ($0.36)

• 4 cloves garlic ($0.32)

• 2 Tbsp olive oil ($0.32)

• 1/2 tsp salt, divided ($0.03)

• 1/8 tsp freshly cracked pepper ($0.02)

• 1/2 tsp dried basil ($0.05)

• 2 cups vegetable broth ($0.34)

Instructions 

• Preheat the oven to 400ºF. Cut the tomatoes into quarters or halves, depending on the size of the tomatoes. Slice the onion into 1-inch wide wedges. Peel the garlic.

• Place the tomatoes, onions, and garlic on a large sheet pan. Sprinkle with ¼ tsp salt and ⅛ tsp pepper, then drizzle with the olive oil. Toss to coat everything in oil.

• Roast the vegetables in the oven for 40-45 minutes or until they become slightly browned on the edges.

• Transfer the vegetables and all of the juices to a soup pot and purée with an blender. Or, transfer to a blender, add the vegetable broth, and purée.

• Add the basil and vegetable broth (if not already combined) to the soup pot and heat over medium. Allow the soup to come up to a simmer, then continue to simmer, stirring occasionally for 10 minutes.

• After simmering for 10 minutes, add salt to taste. The total amount of salt needed with depend on the salt content of the broth used, so start with ¼ tsp and add more until the flavors are vibrant. Serve hot with a grilled cheese or garlic bread for dipping!