Roasted Tomato Soup
Roasted Tomato Soup
The easiest and best tasting homemade tomato soup out there! Once you make homemade tomato soup it’s kind of hard to go back to the canned stuff. Literally, simple ingredients and a VERY simple meal. So cozy for a Fall night in!
Let’s get started!
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 9 Roma tomatoes
- 1 cup cherry tomatoes- whole
- 1 medium yellow onion- roughly chopped
- 1 head of garlic, halved
- 1/4 cup extra-virgin olive oil
- 1 cup chicken broth
- 1/4 cup half and half
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried basil or 5 fresh basil leaves
Instructions
- Add your tomatoes, onions and garlic to a baking dish
- Drizzle with olive oil, thyme, and salt and pepper
- Bake at 400 degrees for 30-40 minutes- you want the tomatoes to be bursting
- Once cooked, put the garlic to the side, remove everything from the baking dish and either add to a blender or a pot
- Add in the chicken broth, squeeze in the garlic, and blend or use and immersion blender to combine
- Add in the cream, basli, and season with more salt and pepper if needed
- Serve it up with a grilled cheese with pickles and EAT TILL IT HURTS!
Notes
You can freeze this soup! To freeze the soup skip adding the half and half place the soup in airtight freezer containers, and when you go to thaw the soup, then you will add in the cream once it is heated up!
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