Roasted Tomato Soup
Roasted Tomato Soup
*Favorite fall soup
Ingredients
4-5 tomatoes
1 onion
1-2 red peppers
3 T. olive oil
salt & pepper
1 t. minced garlic
28 oz. crushed tomatoes
1 can chicken broth
½ c. heavy cream or sour cream
basil & parsley
Instructions
Preheat oven to 400 degrees.
Arrange tomatoes, onion, and peppers on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30 minutes.
Bring broth and crushed tomatoes to a boil. Add roasted vegetables, garlic, and simmer for 15 minutes. Take off heat and blend with an emersion blender. Add cream, basil, and parsley.