This Easy Roasted Tomato Soup is MUCH better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options.
– 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
Preheat oven to 400 degrees F. 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.
Roast for 40-50 minutes, just until starting to brown.
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.
Serve immediately with grilled cheese for dunking (obviously!).