live recipe
so easy, so delicious
roasted tomato soup — full recipe below
from the kitchen of cass

Tomato Soup, Elevated

I bet you already have everything you need in your kitchen. Roast it, blend it, and serve it with grilled cheese — that's the whole trick.

✦

Easy Roasted Tomato Soup

Roasting the vegetables first gives this soup a deep, sweet flavor without much hands-on work. Bake it, blend it, done.

4 servings

Ingredients

  • 6tomatoes, halved
  • 1onion, quartered
  • 2red peppers, halved & seeded
  • 1garlic clove
  • 1 tspItalian seasoning
  • 3 tbspolive oil, for roasting
  • 1 tspsalt
  • ½ tspblack pepper
  • ¼ tspcayenne (optional, for a kick)
  • 2 cupschicken broth
  • 1 tbspolive oil, to finish

Steps

  1. 1
    Prep and season
    Preheat the oven to 350°F. Arrange the tomatoes, onion, red pepper, and garlic clove on a baking tray. Drizzle with olive oil, then sprinkle with Italian seasoning, salt, pepper, and cayenne.
  2. 2
    Roast
    Bake until soft and lightly caramelized, checking near the end.
    ~40 min
  3. 3
    Cool slightly
    Let the tray cool for a few minutes before blending. Hot liquid in a sealed blender can build pressure and pop the lid off — don't skip this.
  4. 4
    Squeeze the garlic
    Squeeze the roasted garlic out of its skin and add it to a blender with the rest of the roasted vegetables.
  5. 5
    Blend
    Add the chicken broth and blend until smooth.
  6. 6
    Finish
    Stir in the last tablespoon of olive oil for richness. Taste and adjust salt and pepper.
  7. 7
    Serve
    Ladle into bowls, serve with grilled cheese, and enjoy cloud nine. Happy cooking!
Cass's tip — roasting instead of boiling gives a deeper, sweeter flavor. If your blender has a vented lid insert, use it and blend in short pulses to start.