Simply Healthy Roasted Tomato Soup

This soup is incredibly simple and delicious, and is great either plain, with a dollop of sour cream and tortilla straws, or as a side dish for protein. Enjoy!

Total Prep Time: 30 minutes

Total Cook Time: 20 minutes

Ingredients

4 lb. roma tomatoes

1.5 cups shallots, halved

10 cloves garlic,w hole

½ cup balsamic vinegar

½ cup fresh basil

2 tbsp. dried oregano

2 tbsp. fresh cracked pepper

1 tbsp. kosher salt

1 tbsp. olive oil

1 cup chicken broth

Directions

Preheat oven to 400 degrees F.

Slice roma tomatoes into halves and scoop out cores. Place in a mixing bowl with the halved shallots and whole garlic cloves. Pour in balsamic vinegar and mix to coat evenly.

Pour tomatoes, shallots and garlic into a roasting dish and distribute evenly. Add salt, pepper, and oregano. Place in oven and roast at 400 degrees for 10 minutes. Remove and allow to cool slightly.

Place a sauté pan over medium high heat and pour in the olive oil, coating the bottom of the pan. Place the roasted vegetables into a food processor or blender and blend to the desired consistency.

When the oil is shimmering, add the blended vegetables to the pan. Stir each minute for ten minutes, allowing the mixture to bubble and reduce slightly. Taste and season as necessary. If it reduces too much, lower heat and add chicken broth to the desired consistency.

Remove from heat. Can be served immediately or refrigerated for up to a week.