Roasted Tomato Soup

Campbell's tomato soup paired with a grilled cheese sandwich was a Sunday delicacy at my grandma's house growing up. This recipe is a product of taking what I love from my childhood and my love for cooking and creating as an adult. Our friends can attest that they could not get their daughter to eat vegetables but she slurps down a bowl of this soup in no time flat- it is an all around crowd favorite!

Total Time: 1.5 hours I Servings: 8-10

Ingredients

3 pounds roma tomatoes, halved and cored

1 red bell pepper, seeded and roughly chopped

1 large red onion, quartered

1 large yellow onion, quartered

1 head garlic, cloves separated and peeled

3 sprigs fresh rosemary

5 sprigs fresh thyme

½ cup Olive oil, or as needed to coat vegetables

1 (6-ounce) can tomato paste

1 tablespoon oregano

1 teaspoon chili powder

1 teaspoon paprika

2 teaspoons balsamic vinaigrette

1 tablespoon worcestershire sauce

3 cups chicken or vegetable broth

½ cup heavy whipping cream

½ cup parmesan cheese

6 large basil leaves

Salt and pepper to taste

Toppings and sides

Balsamic glaze

Parmesan cheese

Grilled cheese sandwich

Instructions

1. Preheat the oven to 375°F

2. Add the tomatoes, bell pepper, onions, garlic, rosemary sprigs, and thyme sprigs to a large, high-sided roasting dish. Tuck the herbs between the vegetables to prevent burning. Drizzle the vegetables with olive oil, coating them generously and adding more as needed.

3. Roast in the oven for 1 hour or until vegetables are tender and the tomato skins are lightly charred.

4. Remove the roasting dish from the oven. Carefully remove the rosemary and thyme leaves, leaving them in the dish, and discard the tough stems. Place the roasting dish over two burners over low heat to continue cooking.

5. Add tomato paste, oregano, chili powder, paprika, balsamic vinegar, and worcestershire sauce. Stir the ingredients until well combined and the tomato paste is fully incorporated.

6. Increase burners to medium heat and stir in the broth. Mix the vegetables and broth together and heat until the mixture begins to simmer.

7. Add heavy whipping cream, parmesan, and basil leaves. Stir until parmesan is melted.

8. Remove the tray from the heat and use an immersion blender to blend the mixture until smooth.

9. Season with salt and pepper to taste.