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
2 tbsp garlic paste
3 onions sliced
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.