Description
This roasted tomato soup is super easy and all it takes is a little time and a trust household blender! Get ready for soup season and try this recipe today!
Ingredients
Scale
- 12 medium Tomatoes
- 1 bulb Garlic
- 1 Shallot, peeled and diced
- 1/4 cup Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Salt & Pepper
- 1 handful Basil
Instructions
- Preheat oven to 325°F
- Wash and dry the tomatoes place in a lightly oiled baking dish
- Chop garlic and shallot place in baking dish with tomatoes
- Drizzle oil and balsamic vinegar then sprinkle salt and pepper mixture onto tomatoes
- Bake at 325°F for 30 minutes
- Remove tomatoes from oven, then let cool for 5 minutes and place in blender, blend until smooth
- Serve immediately, sprinkle basil on top with your favorite bread!
Notes
Storage: Can be frozen in containers once cooled for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Lunch