Name: Roasted Tomato Soup
Ingredients: 3-4 pounds tomatoes; 5 cloves garlic (peeled); 2 small onions (quartered); 1/4 cup olive oil; 1/4 teaspoon smoked paprika; 1/2 teaspoon granulated garlic; salt and pepper (to taste); 2 cups vegetable broth (or chicken broth); fresh basil leaves (optional); fresh thyme; heavy cream (optional); fresh grated parmesan cheese (optional)

Roasted Tomato Soup

Print Recipe

Author: Dorothy Miler

Ingredients

Scale

3–4 pounds tomatoes
5 cloves garlic (peeled)
2 small onions (quartered)
1/4 cup olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon granulated garlic
salt and pepper (to taste)
2 cups vegetable broth (or chicken broth)
fresh basil leaves (optional)
fresh thyme
heavy cream (optional)
fresh grated parmesan cheese (optional)

Instructions

Preheat the oven to 425°F.
Wash, core, and quarter the tomatoes. Spread the tomatoes, garlic cloves, and onions onto a baking sheet and toss in 1/4 cup of olive oil along with the seasonings.
Roast for 35-40 minutes or until nicely softened and slightly caramelized.
Transfer the roasted veggies to a dutch oven along with broth and basil leaves.
Simmer the soup for 20 minutes and then remove the basil leaves and thyme.
Use an immersion blender to blend the soup.
Add salt and pepper to taste and top as desired.

Find it online: https://www.receipster.com/fresh-roasted-tomato-soup/