½ cup shredded parmesan cheese + more for garnish if desired
Instructions
Preheat oven to 425 degrees Fahrenheit.
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.
In a large pot, heat 2 tbsp. olive oil. Cook onion and garlic until translucent.
Add tomatoes, broth, 1 tsp. salt and ¼ tsp. pepper, basil, and cook until tomatoes break apart.
Transfer mixture to blender and blend until smooth. Use caution not to overfill the blender with the hot liquid.*
Transfer mixture back to pot and stir in parmesan cheese.
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/