Prep Time: 15 minutes

Cook Time: 50 minutes

Serving: 4

A Word From The Cook

Not your old Tomato Soup staple (from the can)!

Ingredients

• 2        TBSP        Olive Oil
• 10-12                  Tomatoes (best option – Campari)
• 1         Tsp           Thyme (dried)
• 1         Tsp           Roseary (dried)
• 1         TBSP        Vegetable Oil
• 1          Medium  Onion (diced) – about 1 1/2 cups
• 2         Cloves      Garlic (roughly chopped)
• 1/2      Tsp           Salt
• 2 1/2   Cups        Vegetable Stock (or Chicken Stock)
• 1/3       Cup          Parmesan Cheese (grated)
• 1           TBSP        Plain Greek Yogurt (for serving)
•                                Fresh Basil Leaves (for garnish)

Instructions

1. Dice the Onions & Garlic.  (set aside)
2. Preheat oven to 400° F.
3. Line a baking sheet with tin foil.
4. Cut an X into the bottom of the tomatoes, remove the stem mark from the top.
5. Place into a large bowl with Olive Oil, Thyme and Rosemary and mix to coat well.
6. Place X cut up on baking sheet and bake for 30 minutes.
7. Then Broil for an additional 5 minutes.
8. Remove from oven and remove skin of tomatoes (optional – I prefer not to as I like the texture of the tomato skin in the soup.).
9. While the tomatoes are roasting, sauté the onions and garlic until translucent (about 5 minutes) in vegetable oil.
10. Transfer the roasted tomatoes into the pot and stir to combine.
11. Add the stock and bring to a simmer, let simmer for 10 – 15 minutes.
12. While simmering, add the grated parmesan, and mix in to ensure it is melted.
13. Using a stick or a blender, blend until the soup is a smooth / creamy texture. May take a bit of extra blending if you’ve left the skins on the tomatoes