Roasted Tomato Soup

• total time: 40 minutes

Ingredients

5-6 tomatoes

1 red pepper

2 yellow onions

2 bulbs of garlic

1/3 cup of Extra virgin olive oil

2 tbsp of balsamic glaze

Salt and pepper for seasoning

1 heaping tbsp of herbes de Provence

3 cups of water

3 cups of vegetable broth

1/2 cup of cream

1 Parmigiano cheese rind (optional)

Roughly chop the tomatoes, red pepper, and onions. Cut the top off the garlic bulbs

Directions

Place on a baking tray and generously coat with olive oil. Drizzle balsamic glaze and season with salt, pepper, and herbes de Provence

Bake at 425 F for 30 minutes

Transfer everything to a large pot (including the drippings) Cover in water and broth (add more water if all the vegetables are not covered)

Blend and once the consistency you like, add heavy cream and a Parmigiano cheese rind.

Partially cover and let simmer of medium heat for 10 minutes.

Enjoy 😊