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Roasted Tomato Soup

Easy Roasted Tomato Soup
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Course Appetizer, Main Dish
Servings 4 People

Ingredients
  

  • 1/2 Onion Sliced long ways
  • 3 Steak Tomatoes Sliced in thick slices
  • 2 Handfulls Baby Cut Carrots
  • 3 Whole Garlic Cloves Smash whole
  • 3 Slices Purple onions Thick Slices
  • 2 Sprigs Thyme
  • Kosher salt Season to taste
  • Crushed Black Pepper Season to taste
  • Olive oil Use Generously
  • Parmesan Romano Cheese Enough to Garnish
  • 1 32 OZ Vegetable Broth
  • Garlic Powder Season to taste
  • Cayenne Season to taste
  • 2 TBSP Dry Basil leaves Season to taste
  • Red Pepper Flakes Season to taste
  • Slap Ya Mama Season to taste
  • 1/4 Cup Heavy Whipping Cream

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.