Savory Tomato and Vidalia Onion Soup

  • Yield: 6 servings

Ingredients

1 1/2pounds roma tomatoes cut in half, lenthwise
4tablespoons olive oil, divided
-- Salt and pepper
2medium vidalia onions, chopped
3cups chicken and vegetable broth
1/2teaspoon dried thyme
1/2teaspoon dried rosemary

Instructions

  1. Heat oven to 400F. Place tomatoes, cut side up, on sheet pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper then roast until tender and beginning to brown, about 45 minutes.
  2. Heat remaining 2 tablespoons olive oil in 6-quart stockpot over medium heat. Add the onions, cook until they begin to soften, 6 to 8 minutes. Add roasted tomatoes and any juice from the pan to the pot along with broth and herbs. Bring to a boil, then reduce heat to maintain a simmer and cook 20 to 25 minutes. Add salt and pepper to taste. If smoother soup is wanted, puree to desired consistency using emersion blender.