Roasted Tomato Soup

Step 1

Slice tomatoes in half and stir together with olive oil and cloves of garlic. Pour onto a roasting pan and sprinkle with salt and pepper. Roast in oven at 400°F for about 45 minutes.

Step 2

Remove from oven and add contents of roasting pan into a dutch oven or large soup pot. Add in basil. Using an immersion blender, puree until smooth. If desired, you can puree in a blender (instead of using an immersion blender) and pour pureed contents into the soup pot.

Step 3

Add oregano and heat over low heat, covered. Simmer for about one hour, stirring occasionally. When ready to serve, drizzle heavy cream into bowl and top with parmesan cheese, fresh basil, and croutons! ENJOY!