Roasted Cream of Tomato Soup with Basil
This is a quick, delicious soup to make in this weather. Don’t buy the canned variety- this is much better and yummier… Wait till you see what I served with the soup.. yup, grilled cheese sandwiches- a kicked up version!
- 2 cups cherry tomatoes
- Drizzle of extra virgin olive oil
- Salt
- 3 garlic cloves, skin on
- 1 large yellow onion, skin on, cut in half
Preheat oven to 400 degrees F.
Place the tomatoes, garlic and onion onto a lined cookie sheet. Drizzle olive oil and salt. Mix well and roast in oven for 40 minutes. Take out of the oven and let cool.
- 1 28 ounces San Marzano tomatoes
- 1 cup chicken or vegetable broth
- 1 cup basil
- ½ cup half and half
- Salt
Transfer the roasted vegetables, canned tomatoes, broth and basil to a powerful blender. Blend till a smooth consistency is reached. Take out of the blender and transfer to a saucepan. Bring to a boil and simmer with lid closed for 20 minutes. Take the lid off and check for seasoning and add salt. Turn heat off and add half and half. Check for seasonings and serve warm.
