Have you ever had such a long day that you can’t even think about what to do for dinner? Well, here is a quick and easy tomato soup recipe that can be done within an hour! It’ll leave your belly full and plenty of time for other errands!
The great thing about this easy recipe is that the veggies are roasted so your tomato soup will have much more depth in flavor. Roasting the veggies will take about 45 minutes, so this allows you to multitask and finish up anything else you got going on!
INGREDIENTS
- 6-7 tomatoes, quartered
- 2 sticks of celery, halved
- 1/2 onions, sliced thickly
- 5-6 cloves of garlic
- Olive oil or oil of choice
- 3 cups chicken stock
- Salt and pepper, to taste
- Fresh basil or dry basil to your liking, optional
- Heavy cream, optional
DIRECTIONS
1. Preheat oven to 400F.
2. Place veggies on a baking sheet. Drizzle oil and sprinkle some salt on the veggies and bake for 45 minutes.
3. Let your veggies cool for ~10 minutes.
4. Add the cooled veggies, basil, and chicken stock to a blender and blend until smooth. If using an immersion blender, then add veggies, basil, and chicken stock to a pot and blend.
5. Pour blended soup into a pot, if using a blender. Heat soup at medium heat until warm to your liking.
6. Add heavy cream, salt, and pepper to your liking and mix until smooth.
7. Serve and enjoy!
Cookingupthebeets 
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