Roasted Tomato Soup
Easy Roasted Tomato Soup
Servings
4People
Servings
4People
Ingredients
Recipe Notes
  1. Heat the oven to 35O degrees.
  2. Prep all of the veggies for the oven.
  3. Once veggies are ready. Arrange in the pan.
  4. Drizzle Olive Oil Generously.
  5. Bake 12-15 minutes.
  6. Remove from the oven and place aside.
  7. Heat the skillet.
  8. Add Olive Oil 1-2 Tbsp
  9. Add onions, Garlic and Carrots and stir.
  10. Add Tomatoes and juice from the tomatoes.
  11. Stir and lower to a medium heat.
  12. Add a few Pinches of Kosher Salt.
  13. Cook for 2-4 minutes.
  14. Add Vegetable Broth.
  15. Turn heat back up to high, to a slight boil.  2-3 minutes
  16. Add additional spices, Basil Leaves, Cayenne Pepper, Garlic Powder, Crushed Red Pepper Flakes.
  17. Stir.
  18. Lower fire to medium heat.
  19. Cook for an additional 5 minutes or so.
  20. Add heavy whipping cream.
  21. Stir.
  22. Turn off heat and allow the soup to cool.
  23. Add soup into the blender of choice. Blend until smooth.
  24. Enjoy.