Cream of Tomato Soup

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Basil, fresh
  • 3 lbs Farmed or plum tomatoes, sweet dry
  • 4 cloves Garlic
  • 1 Onion, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cup Whole or 2% milk

Found on eastewart.com

Description

Ingredients

• 3 pounds sweet dry farmed or plum tomatoes
• 1 large onion
• 4 cloves garlic
• olive oil for drizzling, approximately 2 tablespoons
• salt and pepper to taste
• ¼ cup fresh basil, chopped
• 1 cup whole or 2 % milk, or use almond, rice, or coconut milk for vegan version

Directions

• Pre-heat oven to 375 degrees. Remove stems from tomatoes and slice in half lengthwise. Cut onion in to 8 large chunks and peel garlic. Place tomatoes, onions and garlic on two parchment lined baking sheets and drizzle with olive oil, and season with salt and pepper.Roast for approximately 40 minutes, then remove from oven to cool for 10 minutes.
• Place roasted tomatoes, onions, and garlic in a blender along with the chopped basil, and blend on high until smooth. Add milk or milk alternative to tomato mixture and blend in. Taste and add additional salt and pepper if desired.

Nutrition