Roasted Tomato Soup
- thespiceapothecary
- Apr 14
- 2 min read
Rich, velvety soup made from slow-roasted tomatoes, blended with garlic, onions, and our A Taste of Tuscany seasoning. Comforting, flavorful, and perfect with crusty bread.
Ingredients for Roasted Tomato Soup
2 pounds ripe tomatoes, trimmed and quartered
1 red bell pepper, 1“ dice
1 onion, 1“ dice
1 bulb of fresh garlic, halved
1/4 cup plus 2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon brown sugar
1 tablespoon of The Spice Apothecary’s A Taste of Tuscany blend
3 tablespoons tomato paste
2 cups vegetable or chicken broth
Directions
Heat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Trim and quarter 2 pounds of tomatoes, and cut the medium red bell pepper and the onion into 1-inch chunks. Cut the garlic bulb in half crosswise.
Drizzle with 1/4 cup olive oil. Sprinkle with the kosher salt, black pepper, and brown sugar. Toss until evenly coated and arrange into an even layer on a sheet pan.
Roast approximately 45 minutes to an hour. Let cool slightly and squeeze the garlic cloves out of the garlic bulb and discard the peels.
Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat until shimmering. Add 3 tablespoons tomato paste and cook, stirring constantly, about 2 minutes. Add the roasted vegetables, including any juices on the baking sheet and sprinkle with A Taste of Tuscany. Cook 2 to 3 minutes.
Add 2 cups of broth and bring to a boil. Reduce the heat and let simmer for a few minutes to let the flavors meld.
Remove the pot from the heat. Blend directly in the pot using an immersion blender until smooth. You can also use a regular blender, but you may need to blend in batches.
Taste and reseason, with salt and pepper, if necessary
Serve topped with fresh basil and a drizzle of good quality extra virgin olive oil, like our Santa Ynez Olive Oil.
Enjoy!
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