Roasted Tomato Soup

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Here, you’ll make a hands-off oven-roasted tomato soup, pile on homemade croutons and grated cheese, then broil until the bread is extra crispy and the cheese is melted. It’s an easy, all-in-one vegetarian meal for a light and refreshing soup... perfect for a cozy day!

The tomatoes caramelize in the heat, creating a deep, comforting sweetness that's anything but ordinary. Then, pile on a mountain of homemade croutons, or dip a warm grilled cheese into and turn each bite into heaven.

Recipe:

• 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano

• Half yellow onion, sliced

• 4 cloves garlic, smashed

• 2 T butter

• 4 sprigs fresh thyme

• 2 T olive oil

• 1/2 t kosher salt, plus more as needed

• 1/4 t freshly ground black pepper, plus more as needed

• Parmesan cheese, optional

• 4 C Water + 4 T Better Than Bouillon, Chicken OR 1 (32-ounce) box low-sodium vegetable broth

• 1 T balsamic vinegar

• 2-4 T Brown Sugar

• 1 Recipe for Homemade Croutons

Directions:

1. Position two racks in the oven, one in the upper third and one in the lower third, then preheat the oven to 425°F.

2. Empty the entire can of whole tomatoes, juices and all, into your Dutch oven. Gently crush and break apart the tomatoes with your hands. Thinly slice the small yellow onion and add it to the pot with the tomatoes. Don't forget the garlic! Smash those 4 cloves and toss them in with the onion and tomatoes. Dice up 2 tablespoons of unsalted butter into small pieces and add them to the pot. Fresh herbs are key – place 4 sprigs of thyme on top. Drizzle a generous 2 tablespoons of olive oil over the ingredients. Sprinkle with 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and a pinch (about 1/4 teaspoon) of red pepper flakes for a touch of heat. Give everything a good stir.

3. Pop the Dutch oven into your oven on the lower rack, uncovered. Set a timer for 40-45 minutes total. Don't forget to give it a stir halfway through! You're looking for soft garlic and a mixture that's bubbling away and noticeably thickened – that's when you know it's ready.

4. Once the roasting time is up and your tomatoes are looking perfect, transfer the pot from the oven to the stovetop. Set the burner to medium heat. Give the mixture a good stir to bring those thyme sprigs to the surface, and discard the sprigs. Pour in the 4 C water and your preferred bouillon. (If you're using low-sodium vegetable broth, you can skip the water + bouillon.) Let it simmer and stir occasionally. Don't forget to scrape up those delicious brown bits on the bottom and sides of the pot – they add tons of flavor! Simmer for about 10 minutes,letting all the flavors meld together.

5. Stir in 1 tablespoon balsamic vinegar. Then, carefully purée the soup in batches in a stand blender or with an immersion blender directly in the pot until smooth. I prefer blender to truly get everything smooth.

6. Taste and season with more salt and pepper as needed.