Tomato soup

• Vegetarian
• Gluten free

• Produce

  • 1 Carrots
  • 1 cloves Garlic
  • 1 Onion
  • 2 lb Roma tomatoes
  • 1/2 cup Sun dried tomatoes
  • 1 cup Sweet corn, cooked

• Canned Goods

  • 1 cups Vegetable broth

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Mozzarella cheese, smoked
  • 1 Parmesan cheese, grated

Found on circahappy.com

Description

Ingredients

• 2 lbs. Roma tomatoes, halved
• 1 cup cooked sweet corn
• 1/2 cup sun-dried tomatoes
• 1 onion, peeled & sliced
• 1-2 carrots, peeled & cubed
• 1-2 cloves garlic, peeled & chopped
• 1-2 cups vegetable broth, as needed
• smoked mozzarella cheese, sliced, as needed
• grated parmesan cheese, as needed
• olive oil, as needed
• salt & pepper, as needed

Directions

• Preheat the oven to 400F. Drizzle tomatoes with oil, salt & pepper and roast for 30-60 minutes, or until the juices are bubbly and the skin is splitting. Let cool for 5 minutes, then discard skins with a fork. Heat the oil in the pot over medium-high heat, add onion & carrot and season with salt & pepper. Once cooked, add garlic, sun-dried tomatoes, roasted tomatoes and corn. Cook all ingredients until soften. In batches, blend in the blender until smooth; you may add broth as needed to the preferred consistency. Add grated parmesan, salt & pepper to taste. Before serving. broil smoked mozzarella for a minute, or until melted; you can do this in a microwave or a broiler with high temperature. Ladle the soup in the bowl & top with melted mozzarella; serve immediately.