Easy Roasted Tomato Soup

Step 1

Preheat the oven to 450°F.

Step 2

Add tomatoes, onions, and garlic to a dutch oven or casserole dish. Drizzle generously with olive oil and roast 30 minutes, or until the vegetables are soft and lightly browned.

Step 3

Use a stick blender, or carefully transfer all ingredients into a countertop blender. Add the tomato paste and basil and blend until smooth.

Step 4

Add honey, broth, and heavy cream as desired. Blend again, and return to heat if necessary to warm.

Step 5

Scoop warm soup into bowls and sprinkle with fresh basil. Serve with grilled cheese, or fresh burrata, crusty bread, and a drizzle of balsamic reduction.