Homemade Roasted Tomato and Parmesan Soup

Homemade Roasted Tomato and Parmesan Soup

Ingredients

Variety of tomatoes (I used 3 large tomatoes and 4 roma tomatoes)

2 Bell Peppers (I used yellow, but red works great too!) 

1 Yellow Onion

1 Head of Garlic

Olive Oil

Salt and Pepper

3 Cups Chicken Broth

1 teaspoon Parsley

1 teaspoon Oregano

1/4 teaspoon Paprika

1 Cup Parmesan Cheese

STEP ONE: Quarter tomatoes, onion and bell peppers. 

STEP TWO: Place the quartered tomatoes, onion and bell peppers in a bowl. Drizzle olive oil and salt and pepper over them. Mix all together.

STEP THREE: Preheat oven to 425 degrees. Spread the tomatoes, onion and bell peppers on a large cookie sheet. Place in the oven. 

STEP FOUR: Peel the outer layers off the head of garlic. Chop the top part off (just the tip-top of each of the cloves). Place the head of garlic on a piece of tin foil. Drizzle olive oil over top of the garlic head. Wait 2 minutes then drizzle more olive oil. Wrap the foil around the garlic. Put in the oven. 

STEP FIVE: Roast for 25 minutes.

STEP SIX: Peel the garlic. Put all the cloves in a large pot. Next, place the tomatoes, onion, peppers into the pot as well.

STEP SEVEN: Now, my favorite step! Take an immersion blender and blend everything together in the large pot. (If you do not have an immersion blender, place everything into a blender- blend- then put the puree back into the pot). 



Here is an amazon link for an immersion blender: http://www.amazon.com/Cuisinart-CSB-75BC-2-Speed-Immersion-Blender/dp/B00ARQVM5O/ref=sr_1_1?ie=UTF8&qid=1413336503&sr=8-1&keywords=cuisinart+immersion+blender  (Not affiliated). Immersion blenders are wonderful for making soups- I highly suggest purchasing one!

STEP EIGHT: Mix in the chicken broth, paprika, oregano and parsley. Heat the stovetop to medium. 

STEP NINE: When the soup is heated through, mix in the parmesan cheese. 

Now, ENJOY! I highly suggest this soup with grilled cheese.