I enjoy roasted vegetables and this soup is perfect for nights like tonight, and will make even better lunch for tomorrow. This is also a very simple meal to make which takes a total of 40 minutes. Jen and I added grilled cheese as we both remember when we were young and eating tomato soup with grilled cheese.

Let’s cook!

Roasted Tomato Soup

1 pound large tomatoes, such as beefsteak (cut in half crosswise and not the way I did it, see even I make mistakes!)

1 medium onion, peeled and cut in half

3 large cloves garlic, unpeeled

2 tablespoons olive oil

2 cups chicken broth

1/4 cup tomato juice

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon fresh basil, chopped

1 cup frozen corn

salt and pepper

Preheat oven to 400. Put tomatoes, onion, and garlic into a large bowl.

Add 1 tablespoon olive oil and season with salt and pepper. Time to get the hands dirty and mix well so everything is coated well.

Spread on a baking sheet and roast until the vegetables are soft-about 30 minutes.

While the vegetables are roasting, in a dutch oven add 1 cup chicken broth, tomato juice, tomato paste, Worcestershire sauce, and basil.

Let rest. Once you have removed the roasted vegetables from the oven and let them cool peel the tomatoes. Be sure to remove the peel from the garlic as well. Place the vegetables in a food processor or blender with 1 cup of broth and 1 tablespoon of olive oil.

Pulse to desired thickness.

Add mixture and corn to the dutch oven and stir.

Simmer over medium heat for 15 minutes. Time to serve and garnish.

Here is a close-up:

I didn’t take a picture of the grilled cheese but I can tell you dipping it in this soup was AWESOME!

Happy Cooking!