I love a good homemade soup and my kids love tomato soup and grilled cheese so this was a win win for all of us. This soup is full of amazing flavors. Super easy to make as well. If you don’t have an immersion blender I highly recommend getting one, they make making soups so much easier. I have this one and love it. I lightly based this soup off Ina Garten’s recipe but I added carrots, Parmesan Cheese and heavy cream for extra flavors. Serve this with grilled cheese or a salad and you have a killer weeknight meal! enjoy!

R O A S T E D T O M A T O S O U P

2 continuers roma or campari tomatoes halved

1 small white or yellow diced

3 carrots sliced thinly

1 14 oz can diced tomatoes

1 large container chicken stock

3 garlic cloves minced

1/2 teaspoon red pepper flakes

4 oz heavy cream

1/2 cup shredded Parmesan

1/2 cup chopped fresh basil

Preheat oven to 400 degrees. Slice tomatoes in half and place on baking sheet. Drizzle with olive oil and salt and pepper. Roast at 400 degrees 45 minutes.

In a large skillet heat 2 tablespoons butter. Add in diced onions, garlic, and carrots. Cook about 10 minutes. Add in roasted tomatoes, canned diced tomatoes, red pepper flakes, chicken stock, and 1/4 cup chopped basil. Let somer 30-45 minutes. Use an immersion blender and puree soup. Season with salt and pepper. Add in Parmesan cheese and heavy cream.