Roasted Tomato Soup

Roasted Tomato Soup! So easy and just frickin’ delicious!

We all love tomato soup and it’s such a cozy meal or side but once my girls had to stop eating dairy I stopped buying it. It’s all good because homemade is better anyway and this tastes like the tomato bisque you’d find at one of those adorable farm to table restaurants. Fresh and flavorful!

Ingredients

• 2 lbs organic cherry tomatoes

• 2 cloves garlic

• 1/2 tsp salt

• 1 Tbs olive oil

• 3 cups milk of choice, I used oat milk

Method

This soup could not get any easier! Place the cherry tomatoes and garlic cloves on a large baking tray. Sprinkle over the salt and olive oil then toss it all together until the tomatoes and garlic are well coated with olive oil. Bake at 375*F for 20 minutes. Remove from oven once done and pour the roasted tomatoes, garlic, and oat milk in a blender. Blend on high until it’s the desired consistency. Pour the soup onto a pot to reheat or keep warm until you’re ready to serve it. Add salt and pepper to taste and your good to go! I serve it with garlic bread and a salad usually but it’s great on its own or with a grilled cheese