This Easy Roasted Tomato Soup is so much better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs!
Ingredients:
3 lb Roma tomatoes (about 9 large)
½ small onion (or less, if you prefer, sliced)
2 tablespoons canola oil
2 tablespoons minced garlic
1 teaspoon salt
¼ teaspoon pepper
1 cup of Farmer's All Natural cream
½ cup freshly grated Parmesan cheese
3 tablespoons fresh basil
2 tablespoons tomato paste
1 teaspoon sugar
salt and pepper to taste
Recipe:
Step 1
Preheat oven to 400 degrees F.
Step 2
Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
Step 3
Roast for 40-50 minutes, just until starting to brown.
Step 4
Scrape everything into the blender and add the milk or cream, Parmesan, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
Step 5
Serve immediately with grilled cheese for dunking (obviously!).
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