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ROASTED TOMATO SOUP // Serve 2 as an entree, 4 as a side
Ingredients
- Because it's summer and I prefer things lighter, I honestly did not add any cream. This is your choice. It will take an edge off of the acidity, but I thought a little cheese crostini balanced it out just fine.
- 1 1/4 lb. Ripe Tomatoes (about 4 Large Tomatoes)
- 1/2 Medium Yellow Onion
- 3 Garlic Cloves
- 1 Tbsp. Extra Virgin Olive Oil
- 1 tsp. Sea Salt
- Fresh Ground Pepper
- 1 Tbsp. Chopped Parsley
- 1 1/2 Cups Low Sodium Vegetable or Chicken Broth
- 1 Tbsp. Organic Tomato Paste
- 1/4 Cup Heavy Cream or Half and Half, optional
- Fresh Oregano + Basil for garnish
- Fresh Grainy Bread
- Mozzarella Cheese
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