Ingredients
- 1 (28-ounce) can whole tomatoes
- 1/2 onion, cut into quarters
- 1 garlic clove, peeled
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup vegetable broth
Instructions
Preheat oven to 400°F.
Step 2: Prepare the VegetablesRemove the tomatoes from the can, reserving the tomato juice.
Place the tomatoes, onion, garlic, and thyme on a sheet tray. Drizzle with olive oil and season with salt and pepper. Toss gently to coat.
Roast for 30 minutes, or until the onions are tender and beginning to caramelize.
Step 4: BlendTransfer the roasted vegetables to a blender. Add the reserved tomato juice and vegetable broth.
Blend until smooth and velvety.
Taste and adjust seasoning as needed before serving.
Notes
Blending Safely
If using a countertop blender, vent the lid slightly so steam can escape — hot soup builds pressure quickly. An immersion blender also works beautifully right in the pot.
Adjust the Consistency
Add more broth for a thinner soup, or simmer the blended soup a few extra minutes to thicken.
Make It Ahead
This soup tastes even better the next day. Store leftovers in the refrigerator for up to 4 days.
Freezing Instructions
Allow soup to cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Fresh Tomato Option
Swap the 28-ounce can for about 2 pounds of fresh tomatoes if preferred.
