The oven does the work in this roasted tomato soup. Just put canned tomatoes, onions, garlic and spices in a pan, roast and puree the mixture into soup.
1 tablespoon olive oil
1–28 ounce can whole peeled tomatoes
1 small white onion, cut 6-8 pieces
4 garlic cloves, smashed & peeled
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Pinch red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup water
Pesto and grated parmesan cheese for garnish
Preheat the oven to 375 degrees F.
In a 9-inch square baking dish, drizzle the olive oil and arrange the tomatoes (save the juice), onions and garlic in a single layer. Season with oregano, thyme, red pepper flakes, salt and pepper. Roast for 35-40 minutes until the tomatoes turn darker red and the garlic is light golden brown.
Puree the roasted tomatoes, onions and garlic in a blender. Transfer to a medium saucepan and add the reserved tomato juice and water. Warm the soup over medium high heat to desired temperature.