Roasted Tomato Soup

READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 375 degrees.
  • Wash and cut tomatoes, placing in a shallow baking dish cut side down.
  • Add onion pieces, garlic, oregano and basil to the pan.
  • Drizzle vegetables with olive oil and balsamic vinegar.
  • Season with salt and pepper.
  • Bake for 45 minutes.
  • Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
  • An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
  • Serve garnished with cheese if desired.
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