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Creamy Roasted Tomato Soup in a bowl with a sourdough grilled cheese sandwich

Creamy Roasted Tomato Soup

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Prep Time 20 minutes
Cook Time 1 hour

Equipment

  • 1 9x13 baking dish
  • 1 large pot
  • 1 Immersion Blender

Ingredients
  

  • 6 medium tomatoes
  • 1 medium onion
  • 1 head garlic
  • 3 cups chicken broth/ stock
  • 1/2 cup heavy cream
  • 2 tbsp olive oil or avocado oil
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp pepper flakes/ cayenne optional
  • 1 tsp black pepper
  • 1 tsp basil

Instructions
 

  • Preheat oven to 350 degrees.
  • Cut tomatoes into quarters and place on 9x13 dish.
  • Chop onions and place in dish with tomatoes.
  • Peel the garlic and place whole cloves in the dish with the tomatoes and onions.
  • Season with dried seasonings.
  • Bake at 350 degrees for approximately 45 minutes. You want the vegetables softened and slightly brown or "roasted."
  • Place the chicken broth/stock in a large pot or dutch oven and bring to a simmer.
  • Add the tomatoes, onions and garlic to the chicken stock and allow to simmer for 10 minutes.
  • Use an immersion blender to blend tomatoes, onions and garlic into chicken stock.
  • Once you have reached the desired consistency with the blender, add in heavy cream and stir.
  • Top with parmesan, croutons or extra seasonings.
  • Enjoy!
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