Roasted Tomato Soup Cozied up to a bowl of this deliciousness last night, and will definitely be doing so on repeat this . This soup was packed with flavor thanks to the perfect notes brought out through the roasting process. I roasted tomatoes together with garlic, onion, herbs and spices. The standouts here were the sweetness from the tomatoes and the basil. Finish it all off with a touch of cream and serve with your favorite grilled cheese or garlic bread!
– 1.5 pounds tomato medley
– 1 medium yellow onion, quartered
– 1 bulb of garlic, sliced on top to reveal the cloves
– handful basil (8 leaves or so)
– 4-5 sprigs thyme
– salt and pepper to taste
– sprinkle Italian seasoning
– olive oil
– 1/4 cup heavy cream
– basil, fresh ground black pepper, dash of cream, long hots to top/serve
Preheat oven to 425. Wash and chop your vegetables and throw them together in a baking dish. Coat with olive oil, salt, pepper, and a sprinkle of Italian seasoning. Add your fresh herbs and toss to combine. Bake for 30 minutes. In two batches, transfer the roasted vegetables to a blender and purée until smooth. Add to a stovetop pot, add your heavy cream. cook on low for 2-3 minutes until combined. Top with some basil, lots of fresh ground pepper, and some diced Italian long hots.
Pro tip: add some diced fresh long hots to your grilled cheese for a kick of flavor and spice!