Roasted Tomato Soup is one of the most comforting meals. This soup is packed with flavor from roasted tomatoes, basil, and even a hint of white pepper. Easily adaptable to your own tastes, serve with a yummy grilled cheese or a swirl of pesto! Its fantastic for freezing, so making a big batch on the weekend for later is a great idea! Recipe adapted from the one and only Ina Garten.

INGREDIENTS

• 3 lbs. ripe plum tomatoes, cut in half lengthwise

• 1/4 cup + 2 Tbsp. olive oil

• 2 cup yellow onion, chopped

• 6 garlic cloves, minced

• 1/4 tsp. crushed red pepper flakes

• 1 (28 oz) can whole plum tomatoes, with juice

• 3 cups fresh basil leaves, packed

• 1 tsp. Italian seasoning (salt-free)

• 3 cups chicken stock

• Heavy cream to taste

• Kosher salt to taste

• Ground white pepper to taste

• Granulated sugar to taste

PREPARATION

1. Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.

2. Gently toss the tomatoes with 1/4 cup olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 35 minutes.

3. In a large dutch-oven, heat olive oil and butter over medium heat. Add the onions, garlic, red pepper flakes, and a pinch of salt. Sauté until onions are translucent, about 10 minutes.

4. Add the canned tomatoes, basil, Italian seasoning , roasted tomatoes (including the juices), and chicken stock. Add a bit of heavy cream to taste.

5. Season with salt, pepper, about a tsp granulated sugar to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.

6. Use immersion blender and puree until sooth. (If you don’t have an immersion blender, transfer the soup to a regular blender and blend until smooth)

7. Taste again for seasoning. Add salt and pepper if needed.

8. Serve with drizzle of heavy cream, grilled cheese, shaved parmesan, or even pesto. Toppings are endless.