Roasted Tomato Basil Soup

DJ Thoma

Ingredients

• 5 larger vine tomatoes, quartered
• 2 cups grape tomatoes
• 1 large red onion, quartered
• 1 red bell pepper, chunked
• 2 bulbs garlic
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 tsp thyme
• 3 tbsp fresh basil (more or less depending on desired potency)
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 tbsp sugar
• 1/4 cup parmesan cheese
• salt to taste
• pepper to taste

Directions

1. On a baking sheet, add tomatoes, onion, red pepper and bulbs of garlic.
2. Drizzle with olive oil, salt, pepper, oregano and thyme.
3. Roast at 400F for 35-40 minutes.
4. Remove from oven and place in blender (don’t forget all the juices on the baking sheet).
5. Squeeze garlic out of bulbs into blender.
6. Add basil and blend to your desired consistency.
7. Pour into a large pot on medium heat.
8. Add vegetable broth, heavy cream, tomato paste, sugar, parmesan cheese.
9. Stir and reduce to simmer once bubbling.
10. Simmer for 15 minutes.

Calories