Tomato Soup

Creamy Tomato Cheese Soup


Creamy Tomato Cheese Soup is a great recipe to use up  tomatoes fresh from the vine.  It’s hearty enough for a meal.  Enjoy with Rosemary Parmesan Bread Machine Buns


Tomato Soup

2 tbsp garlic paste

3 onions sliced

olive oil

4 cups veggie broth

1 cup chopped basil

1 cup shredded cheese or nutritional yeast

In a 450 degree oven place tomatoes and onions onto a tray with sides.  Drizzle with olive oil and roast for 35 to 40 minutes.

Remove tray from oven and put contents into a large stock pot.  Add garlic paste, and broth.  Bring to a boil and then simmer for 15-20 minutes.

Add in cheese to melt and add basil.  Puree in blender until smooth.  Season to taste..

The soup can be frozen for future use.  If you prefer a more rustic soup try Chunky Tomato Soup.