Name: Easy Roasted Tomato Soup
Ingredients: 3 lb Roma tomatoes (about 9 large); ½ small onion (or less, if you prefer, sliced); 2 tablespoons canola oil; 2 tablespoons minced garlic; 1 teaspoon salt; ¼ teaspoon pepper; 1 cup evaporated milk (or cream); ½ cup freshly grated Parmesan cheese; 3 tablespoons fresh basil; 2 tablespoons tomato paste; 1 teaspoon sugar; salt and pepper to taste

Description

This Easy Roasted Tomato Soup is MUCH better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs.

Ingredients

Scale

3 lb Roma tomatoes (about 9 large)
½ small onion (or less, if you prefer, sliced)
2 tablespoons canola oil
2 tablespoons minced garlic
1 teaspoon salt
¼ teaspoon pepper
1 cup evaporated milk (or cream)
½ cup freshly grated Parmesan cheese
3 tablespoons fresh basil
2 tablespoons tomato paste
1 teaspoon sugar
salt and pepper to taste

Instructions

Step 1: Preheat oven to 400 degrees F.
Step 2: Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
Step 3: Roast for 40-50 minutes, just until starting to brown.
Step 4: Scrape everything into the blender and add the milk or cream, Parmesan, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
Step 5: Serve immediately with grilled cheese for dunking (obviously!).