A delightful creamy tomato soup made without cream using a medley of fresh tomatoes, garlic, and vegetables, simmered to perfection and blended with fresh basil for a flavorful twist. Perfectly enjoys with grilled cheese sandwiches.
1: Wash and quarter the large tomatoes; add smashed garlic, thyme, olive oil, salt and pepper to taste; roast at 400 F for about 45 mins or until lightly charred.
2: Meanwhile, sauté chopped onion, potatoes and pepper in olive oil over med high heat until softened, then add in tomato paste and vegetable stock; bring to boil.
3: Add in roasted tomatoes with the juices and simmer for about 30-40 mins.
4: Blend in batches as you add your basil leaves to the blender.
5: Top with Parmigiano Regiano and black pepper and enjoy with grilled cheese or open face cheese sandwich.
