From the Cook
From the Cook
From the Cook
1/4
Roasted Tomato Soup (For Grilled Cheese)
Warning0 allergens identified
Roasted Tomato Soup (For Grilled Cheese)
For Baking
For Sautéing
Optional Toppings
Instructions
1
|
Preheat oven to 400°F (200°C). In a baking dish, combine chopped tomatoes, bell pepper, onion, and cherry tomatoes.
2
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Add garlic heads (wrapped in foil), drizzle all vegetables with olive oil, and season with salt, pepper, garlic powder, onion powder, paprika, and dried basil.
3
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Roast for 45–60 minutes until deeply caramelized.
4
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In a large pot, melt butter and a bit of olive oil over medium heat. Sauté diced onion until tender, then add minced garlic.
5
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Once garlic is fragrant, stir in tomato paste and cook until darkened. Add tomato sauce and roasted vegetables.
6
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Pour in broth and season again to taste. Blend using an immersion blender until smooth.
7
|
Bring to a simmer and stir in heavy cream. Add Parmesan rinds if using and simmer for 20–30 minutes.
8
|
Remove rinds and stir in grated Parmesan and fresh basil.
9
|
Serve hot, topped with more cheese, cream, bacon bits, and a grilled cheese on the side.
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Recipe Facts
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Index
Glycemic Load
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