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Lunche for 6

Roasted Tomato Soup (6 servings)

Ripe tomatoes, onion, and garlic roast with oil before simmering in stock and blending into a smooth soup.

$1.58per serving $
70 minstart to table
6servings

AmericanBudgetLunchesBack to schoolCold-weather comfortWinterSummer

Ingredients

  • 3 lb ripe tomatoes
  • 1 large yellow onion
  • 8 cloves garlic
  • 3 tbsp extra-virgin olive oil
  • 2 tsp fine sea salt (optional)
  • 1/4 tsp freshly ground black pepper (optional)
  • 2 cups chicken stock
  • 4 tbsp chopped fresh basil (optional)
  • 1/2 cup heavy cream (optional)
  • 1/2 cup freshly grated parmesan cheese (optional)
  • 2 tbsp tomato paste
  • 2 tsp sugar (optional)

Steps

  1. Heat the oven to 425 F and place tomatoes, onion, and garlic on a large baking sheet.
  2. Toss the vegetables with olive oil, salt, and pepper, then roast for 35 minutes.
  3. Transfer the roasted vegetables, chicken stock, tomato paste, and sugar to a large pot.
  4. Simmer uncovered over medium heat for 15 minutes.
  5. Blend the soup until smooth, then stir in the basil, cream, and Parmesan if using.
  6. Simmer for 5 minutes and adjust the salt and pepper.

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