Recipe Week of January 1 — 8, 2023

Roasted Tomato Soup

This recipe serves 6, can be made in bulk, and freezes well.

Ingredients:

  • 3 lb tomatoes halved

  • 1 tomato crushed (a cup)

  • 2 to 3 carrots cut into small chunks

  • Extra virgin olive oil

  • Salt and pepper

  • 2 medium yellow onions chopped

  • 5 garlic cloves minced

  • 2 oz fresh basil leaves

  • 3 to 4 fresh thyme sprigs

  • 1 tsp dry oregano

  • ½ tsp paprika

  • ½ tsp ground cumin

  • 2 ½ cups water

  • Splash of lime juice

Instructions:

  1. Heat oven to 450 degrees F.

  2. In large bowl, mix tomatoes and carrot pieces w/ generous drizzle of extra virgin olive oil. Season with salt and black pepper. Toss to combine.

  3. Transfer to large baking sheet and spread well in one layer. Roast in heated oven for about 30 minutes. Remove from the heat and set aside to cool (10 mins).

  4. Transfer roasted tomatoes and carrots to food processor Add a tiny bit of water and blend.

  5. In large cooking pot, heat 2 Tbsp of extra virgin olive oil over medium-high heat until shimmering. Add onions and cook for about 3 minutes, then add garlic and cook until golden.

  6. Pour roasted tomato mixture into cooking pot. Stir in crushed tomatoes, 2 ½ cups water, basil, thyme and spices. Season with a little salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes.

  7. Remove the thyme springs and transfer tomato basil soup to serving bowls. If you like, add a splash of lime juice and a generous drizzle of extra virgin olive oil.

  8. Serve with favorite bread or baguette.

Jim Tinsky