First, it was 33 degrees yesterday around 5:00. UNACCEPTABLE. I moved to Atlanta to get away from the cold. Clearly I did not move far enough South! Hopefully it warms up soon.
Thankfully, I had planned on a very wintery meal for last night. It is a good thing, because we went for a 45 minute walk, and I was freezing when we got home!
I am always willing to try new things, and this was one of those recipes where I decided to just see “what happens.” The sugar was a last minute decision when I remembered I had seen Paula Deen do it in a soup she made!
Roasted Tomato Basil Soup
Ingredients:
- 1 onion
- 2 cans diced tomatoes {do not drain}
- 2 tbs basil
- 2 tbs minced garlic
- 1/2 tsp salt
- 1/2 tbs sugar
- dash of black pepper
Directions:
- Preheat the oven to 450 degrees.
- Chop onion. In a saucepan mix onion, garlic, basil, sugar, salt, and pepper. Cook on medium-high for about 15 minutes.
- Meanwhile, empty the two cans of tomatoes into a glass baking dish. Do not drain the tomatoes!
- Once the onion mixture is finished, add it to the tomatoes. Cook in the oven uncovered for 30 minutes.
- Once it is done in the oven, puree in a blender until very thick.
Grilled Cheese Tip: Instead of using butter to cook the grilled cheese, spray the indoor grill {or pan} with olive oil. It is healthier and adds a little extra flavor to the sandwich! 
Grade: A-
Comments: This soup is delicious! I’ve always wanted to try roasted soup, and I am glad I did it with tomato soup. The flavors were very strong, and it was incredibly filling. The recipe only makes 2 servings {I just needed it for Nathan and I} so if you need to make more, be aware you’ll have to multiply the ingredients. You could easily add tons of vegetables if you wanted to do roasted mixed vegetable soup!
