Classic Tomato Soup

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 6 servings

Preheat your oven to 450°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it. Wash and chop the tomaotes (Note: keep tomatoes in bigger chunks if you plan on removing the skin after roasting - less pieces to peel skin off). Optional: If you want to remove tomato seeds use a spoon to scoop them out after chopping.
In a large bowl, mix the 4 lbs chopped tomatoes, 1 cup chopped onion, 6 minced garlic cloves, 3 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper until tomatoes are coated.
Spread the tomatoes evenly on the baking sheet and roast in the oven for 30 minutes. NOTE: If you want to remove the tomato skin, it's easy to do once the tomatoes have roasted.
After roasting, transfer half the roasted tomatoes to a blender along with any liquid, onions and garlic left on the pan. Add ½ cup fresh basil. Close with blender lid and then blend until smooth. Repeat with last half of tomatoes.
In a large pot over medium-low heat, melt 2 tablespoon butter. Once melted, stir in 2 tablespoon flour.
Stir in 1 cup vegetable broth and 1 tablespoon honey.
Now pour the blended tomato mixture into the pot. Bring the soup to a simmer and let it cook for about 5 minutes, stirring occasionally.
Remove the pot from the heat and stir in ¼ cup heavy cream. Scoop into bowls using a soup ladle to serve. You can add optional toppings to each bowl including a drizzle of heavy cream, chopped fresh basil, croutons or crackers. Enjoy!

The nutritional information provided is an estimate and is per serving.

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