Roasted Tomato Soup
- 1 Onion
- 2 Roma Tomatoes
- 4 cloves of garlic, chopped
- 2 cans of Racconto Tomato Puree
- 4 TBSP of Cream Cheese
- 2 cups vegetable stock
- Racconto Extra Virgin Oil
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