Hearty Tomato Soup

Prep Time: 10 minutes

Cook time: 35 minutes

Ingredients:

• 1/2 large sweet onion, diced

• 1 cup of organic chicken stock (vegetable stock if vegetarian.)

• 6 large tomatoes, halved (I prefer roma)

• 3-4 garlic cloves, minced

• 6-8 leaves of basil, shredded

• Pinch of fresh parsley (1 tea spoon if dried)

• 2 tsp of sugar

• 1/2 tbsp of garlic powder (I love garlic, you can so a tsp if you're not much of a fan.)

• 1 tsp of onion powder

• 1 tsp of paprika

• 1 tsp of oregano

• 1 tsp of red crushed pepper flakes ( or just a pinch if you don't like heat)

• 1 tbsp olive oil

• 1 tbsp of butter

• 15 oz of crushed tomatoes

• 1/2 cup of grated Parmesan cheese

• 1/4 cup of shredded mozzarella cheese

• Salt & pepper to taste

Bring your oven temperature to 400 degrees Fahrenheit

Place a medium sized pot on medium high heat.

Place your tomatoes in the oven to roast for 12-15 minutes, then broil for 5 more minutes.

Place your onions, garlic, and butter in the pot once the oils hot. Cook them down until they become fragrant, then pour in your stock and crushed tomatoes, bring down to simmer. Let the mixture simmer for as long as it takes the tomatoes to blister.

Blend the mixture into a blender or with a hand blender in the pot. Tip: If your decide to blend the mixture into a blender, add the broth first then add a few tomatoes at a time.

Pour the mixture back into the pot, remaining on simmer. Add in your spices, taste, make adjustments and finally add in your cheeses.

Enjoy with a nice grilled cheese or herbed bread!

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