Name: Roasted Tomato Soup
Yield: 4 Servings
Ingredients: 1 28-oz. can whole peeled tomatoes; 8 garlic cloves, peeled; ½ cup olive oil, divided; Kosher salt, freshly ground pepper; 1 large onion, chopped; 2 tablespoons tomato paste; 4 cups low-sodium chicken broth; 1 sprig rosemary; 1½ cups torn crusty bread; 2 tablespoons unsalted butter, room temperature

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Alex Lau

Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.

Recipe notes