Name: Creamy Roasted Tomato & Parmesan Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Organic Tomato; Organic Shallot; Organic Minced Garlic; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Regent Salt & Pepper Mini Shakers; SIGNATURE SELECTS Sugar, Dark Brown; Angel Brand Thyme Sticks; Clover Stornetta Butter; Seitenbacher Vegetable Broth and Seasoning Mix; Califia Farms Heavy Whip Dairy Free Heavy Cream; Spicely Organics Chili Pepper, Crushed, Organic; Sister River Foods Parmesan, Vegan, Original

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Preheat your oven to 400 degrees 
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Place the halved tomatoes, sliced onions and garlic bulb (cut side up) on a large baking sheet

Drizzle 1/4 cup of olive oil over everything, toss to coat and season generously with salt and black pepper

Sprinkle 2 tablespoons of brown sugar over the onions and add the fresh thyme and oregano

Roast the tomatoes, onions and garlic for 45 minutes (flip the onions several times to ensure even caramelization)

Remove the thyme and oregano and transfer the roasted tomatoes and caramelized onions into a blender

Squeeze the roasted garlic cloves out of the bulb and place them in the blender

Add 2 tablespoons of butter, 1/2 cup of heavy cream, 2 cups of vegetable stock, a pinch of red pepper flakes and 1/2 cup of finely shredded parmesan into the blender

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Blend until smooth
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Add more broth, salt, pepper or crushed red pepper flakes, if necessary

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Enjoy!
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Creamy Roasted Tomato & Parmesan Soup

Serves 4

5 mins prep

45 mins cook

50 mins total

What you need

How to make

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