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Roasted Tomato Soup

A deeply flavored roasted tomato soup finished with honey, lemon, and basil for a smooth, balanced, slightly smoky bowl.

Preheat the oven to 450 F degrees.

  • 2 lbs (910 g) heirloom tomatoes or 10 Roma tomatoes
  • 1 fennel
  • 1 head garlic
  • 1 (120 g) carrot, peeled
  • 2 stalks (110 g) celery, trimmed
  • 2 (400 g) onions
  • 3 Tbsp (40 g) extra-virgin olive oil
  • 1 salt

Roughly chop up the tomatoes, the fennel, the garlic, the carrot, the celery and onion. Toss in olive and salt and roast for 45-1 hour or until lightly browned and beginning to char.

  • 2 cups (490 g) v8
  • 3 cups (720 g) vegetable stock
  • 1⁄2 cup (55 g) paprika
  • 1 Tbsp (17 g) sriracha
  • 1 bay leaf
  • 2 bunches fresh thyme
  • 2 Tbsp (42 g) honey
  • 1 Tbsp (15 g) lemon juice, freshly squeezed
  • 1 twig fresh basil

Get a dutch oven on the stove and then transfer the contents of the sheet tray to the dutch oven. Turn the heat on to medium high and then add the V8 juice, the stock, the paprika, the sriracha and the bay life and thyme. Stir together, bring to a simmer and then simmer on low for about 30 minutes. After 30 minutes, let it cool and then puree until smooth, in batches if needed. You really want to let the soup puree until completely smooth. If its still a little too textured, add a little more stock until it becomes smooth and creamy. Add the honey and the lemon juice and then adjust the seasoning. Then Pour back into the pot, add a bunch of basil and let it steep in the soup. Use immediately or store for later use. Lasts 3-5 days in the fridge, and 4-6 months in the freezer.

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daveseats.com/recipes/roasted-tomato-soup/

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