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Roasted Tomato Soup

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Add your tomatoes, onions and garlic to a baking dish
  2. Drizzle with olive oil, thyme, and salt and pepper
  3. Bake at 400 degrees for 30-40 minutes- you want the tomatoes to be bursting
  4. Once cooked, put the garlic to the side, remove everything from the baking dish and either add to a blender or a pot
  5. Add in the chicken broth, squeeze in the garlic, and blend or use and immersion blender to combine
  6. Add in the cream, basli, and season with more salt and pepper if needed
  7. Serve it up with a grilled cheese and pickles! Enjoy!
    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!