Roasted Tomato Soup
Serves 620 mins prep60 mins cook
This soup is loaded with flavor, creamy and decadent without needing cream. It's based on a rich vegetable stock from Kitchen Basics, containing a variety of veggies and herbs. The addition of fresh garden tomatoes, garlic, and bold seasonings creates a delightful blend. Served with Gruyère baguette crostini, this dish is a perfect comfort meal.
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What you need
Instructions
1: Preheat oven to 400°F. 2: Wash tomatoes and place on a sheet pan with carrots, onion, halved garlic bulbs, and red pepper. 3: Season with olive oil, salt, and pepper; roast for about 40 minutes or until lightly charred. 4: Transfer veggies to a blender, squeeze in roasted garlic, and blend with vegetable broth and basil leaves. 5: Run through a sieve for extra smoothness. 6: Pour the soup into a pot with the rest of the vegetable broth and Parmigiano Reggiano rind; adjust for salt and pepper and simmer until desired thickness. 7: To make the crostini, slice the baguette, butter each slice, and shred Gruyère on top. 8: Bake at 425°F until golden. 9: To serve, top soup with a drizzle of olive oil, Parmigiano Reggiano, basil, and smoky chili flakes; enjoy with cheese crostini!View original recipe