Roasted Tomato Soup

By á-41883

Serves 20

Ingredients

• 8 lbs plum tomatoes
• 6 garlic cloves, peeled and whole
• 1 medium red onion
• 4 tablespoons olive oil
• 4 tablespoons balsamic vinegar
• 8 sprigs oregano, remove leaves from stem
• 12 -16 basil leaves
• 4 to taste salt
• 4 to taste pepper
• 8 cups vegetable broth or chicken broth
• 1 cup parmesan cheese, shaved or grated (optional)

Preparation

Step 1

Pre-heat oven to 375 degrees.
2
Wash and cut tomatoes, placing in a shallow baking dish cut side down.
3
Add onion pieces, garlic, oregano and basil to the pan.
4
Drizzle vegetables with olive oil and balsamic vinegar.
5
Season with salt and pepper.
6
Bake for 45 minutes.
7
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.
8
An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
9
Serve garnished with cheese if desired