Roasted Tomato Soup | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Roasted Tomato Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: International
Ingredients: Organic Onion; SIGNATURE SELECTS Tomoto Paste, Product; Sumano's Bakery Francese Baguette; Elephant Garlic; McCormick® Basil Leaves; Land O Lakes Butter, with Olive Oil & Sea Salt; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Morton Iodized Salt, 26 Ounce; Carrot; Hot House Red Bell Peppers; Organic Tomatoes On The Vine; Stella Parmigiano Reggiano Cheese; Boar's Head Cheese, Gruyere, Hickory Smoked; Manischewitz Broth, Vegetable

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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.

0 servings

What you need

yellow onion

tbsp tomato paste

baguette

garlic

cup basil leaves

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

pepper

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

tsp salt

carrot

red bell pepper

lb fresh tomatoes

parmigiano reggiano cheese

Boar's Head Cheese, Gruyere, Hickory Smoked

oz gruyere

oz vegetable broth

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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!

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