Roasted Balsamic Tomato Soup (Edit recipe)

If you are looking for the perfect soup to pair with your homemade grilled cheese-look no further! This Roasted Balsamic Tomato Soup, plus a sourdough havarti grilled cheese sandwich, makes the ultimate comfort meal for those cold rainy days!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	8 g
Carbohydrates:	12 g
Protein:	3 g
Cholesterol:	3 g
Sodium:	875 mg
Fiber:	3 g
Sugars:	6 g
Calculated per serving.

by ThrilledFoodie

Serves: 8

Ingredients

1700 grams Roma Tomato, 8-10 roma, or you can use cherry tomatoes
2 whole White Onion, diced or cut into chunks
8 cloves Garlic
4 Tbsp Extra Virgin Olive Oil
3 Tbsp Balsamic Vinegar
.5 tsp dried Rosemary
.5 tsp dried Thyme
1 Tbsp dried Dill
1 Tbsp Spice Islands Garlic & Herb Seasoning
1 Tbsp Sea Salt
1 Heavy Cream (Whipping Cream), *optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425ºF.
Combine all ingredients(except cream) in a dutch oven or on a baking sheet.
Stir to make sure vegetables are evenly coated with oil and spices.
Roast in the oven for 30 minutes.
Remove roasted veggies from oven.
Blend roasted vegetables. There are two ways to do this. 1. You can ladle veggies into a blender and blend until smooth(this is a little bit more work, but its work it to me because it make your soup super smooth and creamy!). 2. You can use an immersion blender to blend ingredients in your dutch oven/pot.
Serve hot with a drizzle of cream, and a homemade sourdough grilled cheese sandwich(see notes for sandwich details).
Enjoy!