Roasted Tomato Soup

The best comfort meal served with a grilled cheese sandwich. This delicious soup is made by roasting tomatoes, onions and garlic, which adds a ton of flavor. Once you try this easy recipe, you’ll never want to go back to the canned stuff.

Roasted Tomato Soup

Ingredients

2 lbs tomatoes, sliced in half ( I used Roma)

1 onion roughly chopped

3-4 cloves garlic peeled

2 Tablespoons extra virgin olive

1/2 teaspoon salt

1/2 teaspoon pepper

3-4 cups vegetable or chicken broth (if you prefer thicker consistency, use 3 cups)

1/4 cup fresh basil (optional)

1/4 cup coconut milk or heavy cream ( or more to taste)

Salt and pepper to taste

Optional garnish: basil, parmesan cheese, creme fraiche

Directions:

Preheat oven to 425 degrees F.

Spread the tomatoes, onion and garlic in a single layer on a baking sheet lined with parchment paper or foil. Toss with oil, salt and pepper and roast for 30 minutes or until the tomatoes are tender and browned.

Add the roasted vegetables to a pot. Add the broth and optional basil and blend with an immersion blender.

(Or add the vegetables, broth and basil into a blender and blend until smooth, working in batches, if needed. Then transfer back to the pot)

Cook for about 10 minutes, stirring often. Taste and adjust seasoning as needed and stir in the heavy cream. Taste and add in more cream, salt or pepper as needed.

Transfer to a serving bowl and top with optional garnish.