With rich roasted flavor, this full-bodied tomato soup makes a comforting meal when served with a classic grilled cheese sandwich.
Recipe tags: garlic base, easy difficulty, lunch, vegetarian, other
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 cups | cherry tomatoes |
| 1 | onion, diced |
| ¼ cup | olive oil |
| 8 | cloves garlic |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 Tbsp | tomato paste |
| 1 piece | Parmesan cheese rind (about 2 inches long) |
| ½ cup | 35% heavy cream |
| ½ cup | thinly sliced fresh basil, divided |
| ⅓ cup | shaved Parmesan cheese |
Directions
Preheat oven to 425˚F. Toss together tomatoes, onion, oil and garlic on baking sheet. Bake for 15 to 20 minutes or until vegetables are tender and caramelized.
Transfer roasted vegetables to saucepan. Stir in 4 cups water, Roasted Garlic Base and tomato paste; bring to boil. Reduce heat to medium-low; add Parmesan rind. Cook for 15 minutes; stir in 1/4 cup basil.
Purée soup with hand blender until smooth. Stir in cream and return to boil. Divide soup among 4 bowls. Top with shaved Parmesan and remaining basil.
Tip: Alternatively, purée soup in batches in a stand blender.