Roasted Tomato Soup

Recipe by Jennifer Bennett SLO Veg Ambassador / Recipe Creator

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Ingredients:

-1 sheet pan full of tomatoes (I used 3 cartons cherry tomatoes and 5 large regular tomatoes)

-2 cloves of garlic, chopped

-1 sweet onion, diced

-1 russet potato (peeled and chopped)

-1 32 oz carton of broth (veggie or chicken)

-3/4 cup dry white wine

-3 tb olive oil

-salt and pepper

Directions:

-Preheat oven to 425.

-Chop tomatoes. Line a baking sheet with parchment paper and spread out tomatoes. Sprinkle with salt, pepper, and 2 tb olive oil. Toss to coat evenly. Bake for 30-40 minutes until golden and soft.

-Meanwhile, heat remaining olive oil in a large stock pot or dutch oven. Saute the onion and garlic until fragrant and softened.

-Deglaze the pan with white wine and stir in potatoes. Season generously with salt and pepper and bring to a boil.

-Pour in broth and cover and cook on low for 30 min.

-When tomatoes are finished baking, add into the broth mixture and using an immersion blender or regular blender, blend until smooth. Serve with fresh bread or grilled cheese sandwiches!