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Roasted Tomato Soup for Two

Created by Stacey
Print Recipe

Ingredients
  

  • 1 lb Tomatoes I prefer using Roma Tomatoes, but any tomato will work
  • 1/3 c Onions
  • 3 Peeled Garlic Cloves
  • ¼ c Fresh Basil Leaves or 1 T Dried
  • 1 T Sugar
  • 2 c Broth either Chicken or Vegetable Broth
  • 1 T Heavy Cream optional
  • Olive Oil

Instructions
 

  • Preheat oven to 425 degrees
  • Core the tomato and slice in half and place on a greased sheet pan
  • Place the onion, basil and garlic on the sheet pan with the tomatoes
  • Top with a little more olive oil and roast in the 425 oven for 30 minutes
  • Once the tomatoes are roasted add the broth, sugar and a few fresh basil leaves if you have them and blend
  • Once the soup is blended add heavy cream if you are using it.
  • Enjoy!

Notes

Crockpot instructions: Combine all ingredients except the cream and add to the Crockpot. Cook on low for 4 hours or High for 2 Hours. Once the cooking is finished, use a immersion or regular blender to blend the veggies smooth. If the soup is too thick, add ¼ c of stock to thin the soup. Add the cream if using. Enjoy!
Instant pot instructions: Sauté the onion, garlic, basil and tomatoes until the onion has softened. Add the broth and pressure cook on high for 10 minutes. Allow it to naturally release for 10 minutes then use an immersion blender to blend it smooth. Add the optional cream and Enjoy!
*Using a crockpot or Instant Pot will not give you the roasted flavor but it will still be delicious.