8 tomatoes, cut in half
1 onion, peeled and quartered
2 large or 3 small cloves of garlic
2-3 tbs chopped basil (add more ore less to taste)
2/3 cup low fat milk (almond milk, coconut milk)
1/2 cup shredded sharp white cheddar or Parmesan cheese for topping
salt and pepper to taste
1 tsp oregano
2 tbs extra virgin olive oil
Preheat oven to 425.
Arrange the tomatoes (cut side up), onion, and garlic cloves in a single layer on a baking sheet. Drizzle with olive oil and season with a little salt and pepper, and teaspoon of oregano. Roast for 20-25 minutes or until tomatoes are blistered and bubbling.
Place the roasted tomatoes, onion and garlic in a blender (we use a blendtec). Add the milk and basil. If using the blendtec hit the "soup" button and blend until ready (the soup button heats it up as well). Otherwise just blend until creamy and pour into a soup pot and bring to a simmer. Serve with a little cheese on top!
Recipe by Kristy Denney at https://boysahoy.com/easy-roasted-tomato-soup/