Roasted Tomato Soup


Cut and place tomatoes and garlic on a baking sheet with a drizzle of olive oil and a touch salt & pepper. Roast until tomatoes and garlic are softened and begin to brown (15 mins at 375°).

In a large sauce pan, heat up some EVOO, add onion and a touch of salt & pepper. Stir until softened and add in your tomato puree, vegetable stock and 1 cup of water – bring to a boil.

Reduce heat to simmer and add in roasted tomatoes, garlic and cream cheese. Stir until cream cheese has melted and season to taste with salt & pepper. Serve and enjoy!

Total Prep Time: 30 minutes
Serves: 4