Roasted Tomato Soup
Yields: 6-8 servings
  • 3 pounds beefsteak tomatoes, cored and scored
  • 4 tablespoons olive oil, divided
  • 2½ teaspoons kosher salt, divided
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • ¼ cup chopped fresh basil
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • Garnish: olive oil, ground black pepper
  1. Preheat oven to 400°. Line a large rimmed baking sheet with foil.
  2. Place tomatoes on prepared pan; drizzle with 2 tablespoons oil, and sprinkle with 1 teaspoon salt.
  3. Bake until slightly charred, about 45 minutes.
  4. In a large Dutch oven, heat butter and remaining 2 tablespoons oil over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in basil and flour; cook for 1 minute. Whisk in broth, paprika, pepper, and remaining 1½ teaspoons salt until smooth. Add tomatoes and any juices, using the back of a spoon to break up slightly.
  5. Working in batches, transfer mixture to the container of a blender; blend until smooth. Return to Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer for 20 to 30 minutes, stirring occasionally. Garnish with oil and pepper, if desired.
Recipe by Taste of the South at