Roasted Tomato and Garlic Soup

This fall, I’ve been making a lot of soups. This is a bit new for me. Aside from a couple of favourites that I make from time to time, soup is not something I usually excited about, nor is it something I make very often. Lately, it seems to be on the menu almost weekly. If I had to choose a favourite soup (aside from the French Onion Soup that I posted a few weeks ago) it would have to be tomato soup, preferably with either a grilled cheese or tuna sandwich on the side (for dipping, of course). Made from scratch, tomato soup is super healthy, and this recipe is very easy to make. It can also be made mostly ahead of time. If that’s your plan make sure to leave the cream out until you’re ready to reheat the soup. Enjoy!

Roasted Tomato and Garlic Soup

10 roma tomatoes

1 head of garlic

1- 2 tbsp extra virgin olive oil

1 small onion

1 tbsp dried basil

1 tbsp butter

1/2 Cup light cream or whole milk

2 tbsp balsamic vinegar

salt and pepper to taste

fresh basil for garnish

Preheat oven to 375 degrees farenheit.

Cut the top off the head of garlic and place it on a baking sheet along with the tomatoes. Drizzle with the olive oil. Roast in the oven for about 35 minutes (the garlic might need a few extra minutes). Set aside until cool enough to handle.

While the tomatoes and garlic are roasting, dice up your onion. Heat the butter in a small pan and saute the onion and basil for about 5 minutes. Set aside.

Remove the skins from the tomatoes and the paper from the garlic. Place in a blender or food processor along with the onions. Blend until smooth. Pour the mixture into a soup pot and over low heat, stir in the balsamic vinegar and cream. Serve once it has been heated through.

NOTE: If you find the soup a bit too thick,  you can add a little bit of water or some extra cream to thin it out.

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