This was another 1st for me BUT as I grow in my culinary skills, I find it very exciting to make as many things as I can from REAL unprocessed foods.
This was a very simple and delicious soup. You WON’T want the CAN stuff anymore, I promise.
Hope you enjoy!
Roasted Tomato & Basil Soup from Scratch
By Published: November 4, 2018
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 45 mins
- Ready In: 1 hr 5 mins
Fresh, light and filled with Flavor!
Ingredients
- 3 LBS Tomatoes Cut in Half or Quartered depending on the size
- 4 Garlic Cloves Peeled
- 1 small Onion Quartered
- 1 half Red Bell Pepper seeded
- 2 TBSP EVOO
- 1/4 Cup Fresh Parmesan
- 2 Cup Chicken Broth
- 1/2 Cup Heavy Whipping Cream
- salt and pepper to taste
- granulated garlic to taste
- granulated onion to taste
- 1 1/2 TBSP dried basil
- 1 Cup Croutons
Instructions
- Preheat Oven to 450*
- Chop AND REMOVE SEEDS from tomatoes and place skin side UP
also add
onions, bell pepper, garlic cloves and
- season with salt, pepper and basil and drizzle with oil
- Roast in oven for 25 and then turn heat up to BROIL and cook for another 3-5 minutes until tomato skins are charred
- While Veggies are Roasting, bring two cups of chicken broth to a boil
- Add in veggies to the broth and grab your emulsifier
- Add in cream and half of the cheese and BLEND until smooth and creamy
- Grab those croutons and remaining cheese for topping
