Roasted Tomato Soup

By CheeseDiva

Ingredients

• 1 16 oz. container of grape tomatoes
• 1/2 cup chicken broth
• 2 cloves of garlic, smashed
• Approximately 1/4 cup basil leaves
• Creme Fraiche
• Plus: Olive oil & salt to taste

Details

Servings 1
Adapted from thekitchenprepblog.com

Preparation

Step 1

Preheat the oven to 400 degrees. Toss the whole tomatoes with about a tablespoon of olive oil, then season liberally with salt.

2. Bake for 25-30 minutes until the tomatoes start to burst and blister in parts. Remove from oven and cool slightly.

3. Pour the tomatoes & their juices into the blending beaker if using an immersion blender and add chicken broth. Blend to desired consistency.*

4. Pour the blended soup into a saucepan over medium heat, and add smashed garlic cloves and basil leaves. Bring up to a simmer and cook for about 10-15 minutes.**

5. Remove smashed garlic cloves and wilted basil leaves, or blend the basil into the soup directly in the pot with your immersion blender.

Serve hot with croutons, crackers or a hot grilled cheese. Mmm....

*If you like your soup on the chunky side, don't blend it completely. For silky, smooth soup, run it through a fine mesh strainer to catch the seeds and sediment. If you don't have an immersion blender {get one!}, simply use a regular blender.

**If your soup gets too thick, just add a little more chicken broth or water.

Note: This soup is creamy without adding cream, but you can add a bit of cream or half and have for a tomato bisque-type soup. It's great either way!