Roasted Tomato Soup

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28-oz can Whole Tomatoes

Onion

Vegetable Broth

Garlic

Torn Bread

Olive Oil

Parmesan

Parsley

Oregano Thyme Salt Pepper

Stir together the olive oil with dried oregano and thyme, kosher salt and black pepper in a small bowl.

Toss the tomatoes, onions and garlic with 2 tablespoons of the seasoned olive oil. Spread them across a sheet pan.

Roast the tomatoes and onions at 400 degrees F until the tomatoes are wrinkled and the onions are browned at the edges, about 25-30 minutes.

On a sheet pan, toss the torn bread with the remaining seasoned olive oil.

Toast at 400 degrees F until the croutons are golden brown.

Combine the tomatoes, onions, tomato juice and vegetable broth in a saucepan. Squeeze in the roasted garlic cloves.

Use an immersion blender to puree the soup and then warm it on the stove.

Or puree everything in a blender and then pour the soup into the saucepan to warm.

Divide the soup into bowls and top with croutons, Parmesan and parsley.

Roasted Tomato Soup

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