Perfect Tomato Soup

This is the dreamiest, most flavourful tomato soup recipe…

All the ingredients are thrown onto a sheet pan with olive oil and seasonings and then roasted to perfection. Simply blend with a bit of stock and tomato paste then finish on the stove with a pinch of sugar and knob of butter.

I love that this soup is SO creamy without any cream.

Serve with basil, a drizzle of olive oil and cracked black pepper. Oh and some grilled cheese.

Ingredients:

7-10 roma tomatoes, sliced in half length-wise
1 head of garlic
2 shallots, cut in half
1 leek (white and light green part only, sliced down the middle length-wise)
1 celery stalk, chopped in quarters
Celery leaves
Olive oil
Salt, pepper, thyme, (+ any other seasonings you like)
Vegetable Stock (add until desired consistency, I used about 3 cups)
Pinch of sugar
Knob of butter

Preparation:

1. Preheat oven to 400 degrees

2. Add chopped vegetables to a baking sheet lined with parchment paper. Drizzle with plenty of olive oil and season to your liking. Into the oven for 30 min.

3. Add roasted vegetables to a blender along with some stock and tomato paste. Blend until smooth.

4. Add soup to a pot and bring to a light simmer. Add pinch of sugar to balance acidity and add complexity to the flavour + a knob of butter.