Recipe Inspiration
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
1
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.
2
Roast for 40-50 minutes, just until starting to brown.
3
Scrape everything into the blender and add the milk or cream, Parmesan, basil, tomato paste, and sugar.
4
Puree until completely smooth and adjust seasonings to taste.
5
Serve immediately with grilled cheese for dunking (obviously!).