Sort ingredients
janinetremblay
QR Code
Listen
Pdf
Preheat oven to 400°F.
Spread the quartered tomatoes, bell peppers, and basil stems on a baking sheet.
Drizzle with the basil, garlic, and Fresno chili olive oils. Season with balsamic vinegar, salt, pepper, and smoked paprika.
Roast for 40-45 minutes.
Transfer the roasted vegetables to a blender, reserving the garlic.
Add the roasted garlic, basil, oregano, and garlic and herb cheese to the blender. Blend until smooth.
Strain the blended soup through a sieve into a pot.
Add the vegetable stock and heat the soup on the stove, stirring occasionally.
If desired, stir in the heavy cream.
Serve the tomato soup topped with chopped basil and Parmesan cheese.