An effortless roasted tomato soup made with fresh tomatoes and garden herbs. This soup has bright tomato flavor and a hint of spicy heat.
- 3 pounds tomatoes (use Roma, slicers, or cherry tomatoes) halved or quartered (or whole cherry tomatoes)
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed and peeled
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon red pepper flakes (use more for a spicier soup)
- 2 cups vegetable broth, homemade or store bought (I like Imagine No-Chicken Broth), plus up to 1 cup more as needed
- 1/4 cup fresh herbs, such as parsley, basil, dill, or tarragon, chopped
- 1 tablespoon balsamic vinegar
- 4 slices sourdough toast, for serving
- 1/4 cup goat cheese, for serving
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Preheat the oven to 400 degrees F.
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Line a large rimmed baking sheet with parchment. If using slicing tomatoes, scoop watery seeds out with your finger. Pack tomatoes in to the baking sheet. Tuck onions and garlic in around the tomatoes. Drizzle with olive oil and sprinkle with sea salt, pepper, and red pepper flakes. Roast tomatoes 35 - 45 minutes, until tomatoes are bubbly and edges are brown.
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Scrape roasted tomatoes, along with any accumulated juices into a 3-quart soup pot. Stir in broth. Bring to a gentle boil, turn down to medium-low, and simmer 10 minutes. Add herbs (reserve some for garnish). Puree soup with an immersion blender or regular blender so that you maintain some of the texture. Stir in balsamic vinegar. Check salt and acid levels and add more as needed.
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Top with minced herbs, and a drizzle of olive oil. Serve with a crouton slathered with goat cheese on the side.