Roasted Tomato Soup

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place tomatoes, onions and garlic on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes. Let cookie sheet cool enough to handle and careful scoop veggies into a blender. Whizz up until smooth. Add the broth. Pour soup into a sauce pan and simmer over medium heat. Add herbs and any additional salt and pepper. Garnish with fresh basil and parmesan cheese.

3. 3

   (You can add red pepper to the roasted veggies to add more flavor. Red pepper flakes are a nice addition, too.)

* Per serving · 4 servings · Values may vary.

No additional tips available.