Tomato Soup
Ingredients
- plum tomatoes, cut in quarters (3 pounds)
- yellow onions, peeled, roughly chopped (2)
- cloves garlic, peeled (5)
- canola oil (1/4 cup)
- kosher salt, as desired
- ground black pepper, as desired
- whole plum tomatoes (1 can (28 ounces))
- crushed red pepper flakes (1/4 teaspoon)
- dried thyme (1/2 teaspoon)
- dried basil (1/2 teaspoon)
- granulated sugar (1 tablespoon)
- vegetable broth (4 cups)
- half-and-half (1 1/4 cups)
- Parmesan cheese, grated (1 cup)
- croutons of choice, for garnish (2 cups)
- Aluminum Foil
- Baking Sheet
- Ladle
- Large Bowl
- Large Pot
Instructions
Step 1
1. Preheat the oven to 425 °F. Line a baking sheet with aluminum foil and set aside.
Step 2
2. In a large bowl, toss the tomatoes, onion, and garlic in, oil, salt, and pepper until evenly coated. Transfer the tomato mixture to the prepared baking sheet in a single layer, then place in the oven and roast for 45 minutes.
Step 3
3. When cooking is complete, remove the baking sheet from the oven and transfer the ingredients to a large pot. Add the canned tomatoes, crushed red pepper flakes, dried thyme, dried basil, sugar, and broth to the pot.
Step 4
4. Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.
Step 5
5. Press and hold the power button to blend for about 2 minutes or until the desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
Step 6
6. Place the pot on the stove over high heat. Bring the soup to a boil, then reduce heat to a simmer and cook uncovered, about 40 minutes.
Step 7
7. After 40 minutes, add the half-and-half and whisk by hand until combined.
Step 8
8. When cooking is complete, ladle the soup into bowls and top with grated Parmesan cheese and croutons.
