Roasted Tomato Soup

Roasted Tomato Soup
(Adapted from Taste of Home)
Serves: 2-4

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15 large tomatoes, quartered and seeded
1/4 cup olive oil
4 cloves garlic, sliced
2 tbsp olive oil
1 large onion, chopped
2 cups chicken stock
1/4 cup white wine
1/2 cup whole milk


1. Preheat oven to 400 F. In a large pan, pour in 1/4 cup olive oil. Add the tomatoes and scatter the garlic pieces. Cook 20 minutes. Let cool then remove the skins from the tomatoes, set aside with the juices and garlic.

2. In a large pot, heat 2 tbsp olive oil and sauté the onion for about 7 minutes. Add the tomato mix, stock and wine. Bring to a boil, then cover and simmer 30 minutes.

3. Use an immersion blender to blend the soup. Return to the stove to heat a little bit if needed, then stir in the milk.

Top with chives, sour cream or Parm.

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