Roasted Tomato Soup


- 15 Roma tomatoes
- 1 pint cherry tomatoes
- ½ yellow onion
- 7-8 garlic cloves
- 3 ½ to 4 cups of vegetable broth
- 1 tbsp. olive oil
- Salt and pepper to taste


Preheat oven to 400°F. Cut the Roma tomatoes and cherry tomatoes in half length wise and drizzle with olive oil, salt, and pepper. Place on a sheet pan (skin side down) and into the oven for 1 hour. Slice up the yellow onion (not too small) and place on a separate sheet pan with the whole garlic cloves. Place in the same oven for 35 minutes. Once the vegetables are finished and cooled enough to handle, it is optional to remove the tomato skins. Transfer all of the vegetables into a Dutch oven or deep pot. Add the vegetable broth (depending on how thick you like your soup) and use an emersion blender to blend together. Add salt and pepper to taste.