Roasted Tomato Soup:

Roasted Tomato Soup:

 

Love, love, love this simple- healthy and all natural soup!!! If you've ever been to La Madeline, this is like their creamy tomato basil soup. All you need is...

• 2 pounds tomatoes- You can use whatever you like and mix them up

• 1-2 onions- depending on how much you like them. Remember, onions get a lovely sweetness when you roast them :)

• 4 cloves fresh garlic

• Olive oil to drizzle

• Salt & Pepper

• Fresh Basil

• Chicken broth 

• Heavy cream OR blue cheese for an added touch. 

Slice tomatoes in half and drizzle with olive oil, salt and pepper- Place in the oven on BROIL

While the tomatoes are roasting, rough cut the onions and garlic. 

Take the tomatoes out when they are lightly blackened and sizzling.

Pour olive oil and S&P on the onions and garlic and broil for about 10 minutes until the look like this.

Once everything is broiled, pour it into a large pot, add enough chick broth to cover the tomatoes. You can adjust to your likeness. For a creamier soup, use an emulsion blender or a regular blender to liquify the tomatoes and onions. I blew the fuse in both of mine, so my soup is a "chunkier" version. Bring to a boil and simmer until you just can't take it anymore- or until you've had enough time to make a salad and heat up the bread!

Add a handful of fresh basil and a splash of cream to each soup. This time, I left out the cream and added a few chunks of blue cheese. It adds a nice surprise to the soup. 

Simple Side-note:

I love serving this with a fresh loaf of whole grain bread and a simple salad with basalmic vinegar and olive oil. Now, for a heartier dinner, take a roasted chicken (store-bought if you are short on time) and shred in on top of the salad. This soup is better the next day and freezes well! 

A simple, fresh dinner that will last for two servings for under $15 total.

~Super simple~