Roasted Tomato Soup · Soup · Tomatoes ·
Roasted Tomato Soup with Olive Bread Grilled Cheese
2 - 4 servings
- 9 - 10 tomatoes
- 1 small yellow onion
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, smashed
- 1 cup cream
- 1/2 cup parmesan, grated
- 3 tbsp fresh basil
- 2 tbsp tomato paste
- salt and pepper
- Preheat the oven to 400°F/200°C.
- Halve the tomatoes and place them cut side up in an oven-safe form. Cut the onion into cloves and add to the form. Add the garlic and drizzle with olive oil. Use a brush to coat well. Season with salt and pepper.
- Roast for 40-50 minutes in the oven.
- Scrape all ingredients into a blender and add cream, parmesan, basil, and tomato paste. Mix until smooth and season according to taste.
- Serve with grilled cheese.
For the bread, we used homemade Olive bread made in our enameled cast iron bread pan. We also made bacon wrapped olives with the spare olives.
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