Tomato Basil Soup

Tomato basil soup. 

I made some of the best soup I’ve ever had this week for dinner. It was tomato basil with fresh roasted Roma tomatoes. 

You roast nine Roma tomatoes first with olive oil and salt and pepper for about 30 minutes at 400 degrees. Make sure to slice them the long way and put them on foil on your baking sheet. 

While they are roasting dice a yellow onion, and sauté it in 2 tablespoons of butter until tender, and then add about 4 cloves of minced garlic. 

Add 4 cups of vegetable broth, 1 large can of whole tomatoes with juice, about a cup of basil, and the roasted tomatoes.

Let this come to a boil, and then lower the heat and simmer for about 30 minutes. Season with salt and pepper. 

Then using an immersion blender blend until smooth. Top with shredded Parmesan cheese when serving. 

The roasted tomatoes in this soup elevate to a level all its own. I can’t tell you how much Chuck and I enjoyed this soup. Serve with the sandwich of your choice.