There’s something extra comforting about making a big batch of tomato soup to cozy up with on a chilly winter day. Adding a grilled cheeze just doubles the comfort this meal provides.
8-10 medium size tomatoes
28-ounce can of tomatoes (with juice)
1 cup of chopped yellow onions
½ cup of shredded carrots
4 garlic cloves, minced
4 cups of veggie broth
½ cup of fresh basil leaves
1 teaspoons of sea salt
1/4 teaspoon of crushed red pepper flakes
Pepper to taste
Preheat the oven to 400 degrees. Cut tomatoes into fours, sprinkle with a little sea salt and pepper and cook for 30-40 minutes. Add a tablespoon of broth to a large skillet on medium heat. Add onions, carrots, garlic, and red pepper flakes and cook for 5-7 minutes or until onions begin to turn translucent. Add the cooked tomatoes, canned tomatoes, chopped basil, sea salt, pepper and veggie broth and let simmer for 40-45 minutes. Let cool a bit before adding into the blender until desired consistency is reached or use an immersion blender. I like my soup a little chunky.