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Homemade Roasted Tomato Soup
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Ingredients:
Approx. 6 lbs. Tomatoes
3 Cups Milk (recommend using almond milk or 2% for a creamier texture)
1 Yellow Onion, diced
7-8 Garlic Cloves
Olive Oil
Salt
Black Pepper
Directions:
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Slice the tomatoes and onion into quarters. If using cherry or grape tomatoes, leave whole and don’t slice. Peel and crush the garlic.
Place all on the prepared baking sheets. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 45-60 minutes or until the tomatoes are soft and starting to burst and the onion is tender. Remove from the oven and let cool.
Transfer the roasted tomatoes, onion, and garlic to a blender. Work in batches if the blender is not large enough to hold the entire batch. Pulse to chop the ingredients. Then, add the milk and puree until smooth. If working in batches, add ½ the milk to the first batch and the second ½ of the milk to the next batch.
Pour into a large pot or saucepan. Heat over medium-low heat, stirring occasionally, until hot. Serve and enjoy! Pairs well with grilled cheese or crusty bread for dipping.
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3 Cups Milk (recommend using almond milk or 2% for a creamier texture)
1 Yellow Onion, diced
7-8 Garlic Cloves
Olive Oil
Salt
Black Pepper
Directions:
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Slice the tomatoes and onion into quarters. If using cherry or grape tomatoes, leave whole and don’t slice. Peel and crush the garlic.
Place all on the prepared baking sheets. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 45-60 minutes or until the tomatoes are soft and starting to burst and the onion is tender. Remove from the oven and let cool.
Transfer the roasted tomatoes, onion, and garlic to a blender. Work in batches if the blender is not large enough to hold the entire batch. Pulse to chop the ingredients. Then, add the milk and puree until smooth. If working in batches, add ½ the milk to the first batch and the second ½ of the milk to the next batch.
Pour into a large pot or saucepan. Heat over medium-low heat, stirring occasionally, until hot. Serve and enjoy! Pairs well with grilled cheese or crusty bread for dipping.
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