A delicious tomato soup made from fresh tomatoes, red onions, garlic, and a creamy finish. Roast the vegetables until softened, blend with vegetable stock and heavy cream for a comforting meal.
1: Quarter the tomatoes and chop the red onions and garlic.
2: Place the veggies on a baking sheet and drizzle with olive oil, then season with kosher salt and black pepper.
3: Roast the vegetables at 225°F for 1 hour using cherry pellets or at 400°F for 45 minutes in the oven.
4: After roasting, dump everything into a food processor.
5: Add 1 cup of vegetable stock and 1/2 cup of heavy cream to the food processor.
6: Blend until you reach the desired consistency.
7: Garnish with dried herbs and fresh basil, and serve with grilled cheese.
