Roasted Tomato Basil Parmesan Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 lbs. tomatoes, cored and halved*
  • 2 tbsp. olive oil + more for drizzling
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • ½ cup basil, thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 tsp. kosher salt + more for sprinkling
  • ¼ tsp. freshly ground black pepper
  • ½ cup shredded parmesan cheese + more for garnish if desired
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Spread tomatoes on a rimmed baking sheet lined with foil. Drizzle with olive oil and sprinkle with kosher salt. Roast for 30-40 minutes until edges of tomatoes are golden brown.
  3. In a large pot, heat 2 tbsp. olive oil. Cook onion and garlic until translucent.
  4. Add tomatoes, broth, 1 tsp. salt and ¼ tsp. pepper, basil, and cook until tomatoes break apart.
  5. Transfer mixture to blender and blend until smooth. Use caution not to overfill the blender with the hot liquid.*
  6. Transfer mixture back to pot and stir in parmesan cheese.
  7. Serve topped with extra parmesan cheese, if desired. Enjoy!
Notes
* I used Roma tomatoes.
* You can probably use an immersion blender if you have one, but I don't and my standard blender worked great!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/roasted-tomato-basil-parmesan-soup/