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Roasted Tomato Soup Recipe

Roasted Tomato Soup Recipe



  • 4 (pound) ripe tomatoes, quartered
  • 3/8 (cup) (1/4 cup plus 2 tablespoons) extra virgi
  • 1/4 (cup) balsamic vinegar
  • 12 (large) cloves garlic, chopped
  • 3 (teaspoon) fine sea salt
  • 1 (teaspoon) freshly ground black pepper
  • 2 (medium) red onions, coarsely chopped
  • 1/4 (cup) ightly packed chopped fresh basil
  • 2 (tablespoo finely chopped fresh flat-leaf parsley
  • 1 1/2 (tablespoo finely chopped fresh sage
  • 5 (cup) water
  • 2 (cup) Herbed Croutons (see separate recipe on

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