Roasted Tomato Soup Recipe

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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