Homemade Tomato Soup

This homemade tomato soup is so fun to make and the perfect treat for a cold or rainy day. Serve with some grilled cheese, and top with croutons and cheese!

Prep Time: 10 Minutes | Cook Time: 1.5 Hours

Ingredients

• 4-6 pounds fresh tomatoes, halved or quartered depending on size

• 1 large onions, halved and sliced thickly

• 5 cloves of garlic, peeled, left whole

• 3 tbsp avocado oil (or olive oil)

• Salt and pepper to taste

• 1 tbsp of oregano

• 1/2 cup of fresh basil leaves, packed

• 1 cup of vegetable broth (or chicken broth)

• 1/2 cup heavy cream

Directions

1. Preheat oven to 450

2. Toss tomatoes, onion and garlic with the olive oil on a baking sheet

3. Season with your salt, pepper and oregano

4. Roast for 40 minutes or until the tomato skins are shriveled and onions have a little color

5. Allow to cool for 5 to 10 minutes

6. Transfer everything (including juices) to a blender of food processor along with the basil and puree until smooth (if I'm prepping this for dinner later, I'll stick this part in to the fridge until I'm ready to heat up)

7. Transfer to a large sauce pan over medium heat

8. Stir in your broth and bring to a gentle simmer

9. Reduce heat to low and stir in heavy cream

10. Simmer for another 5-7 minutes, or longer if you want it thicker

11. Add salt and pepper, to taste