Roasted Tomato Soup with Basil



2 28 oz cans whole tomatoes, undrained

1 onion peeled and quartered

4-5 cloves peeled garlic

1 cup chicken or vegetable broth - divided (hint: Jars of Better than Bouillon keep in the fridge and make it easy to mix a spoonful in warm water. One cube works too.)

1 Tbsp brown sugar

3 Tbsp balsamic vinegar

1 Tbsp soy sauce

¼ cup half and half (or to taste for creamer version)

Fresh or dried basil


Preheat oven to 450 degrees.

Line a rimmed baking sheet with foil for easy cleanup.

Put tomatoes, onions, garlic on baking sheet.

Mix ½ cup chicken broth with brown sugar, vinegar, and soy sauce and pour over tomatoes.

Roast for 50 minutes to an hour until there are a few lightly browned bits.

Allow to cool slightly before adding everything including brown bits to a blender with cream and a few sprigs of basil or a tsp dried basil.

Add remaining ½ cup of chicken or vegetable broth.

Pulse to desired texture (a handheld emersion blender works too).

Reheat to serve or store in the refrigerator.

© Deer One Publishing 2021