Easy Oven-Roasted Tomato Soup We’ll Make Every Fall

We are drooling for this simple sheet pan-roasted tomato situation from all-around L.A. creative, Leanne Citrone. A spot-on soup recipe like this one has us praying for a rainy day and savoring every element of the season.

While Leanne is known for her great taste across all genres, it's her recipes that really have us stopped in our tracks. If you're a soup person, this is a must-try recipe. Just toss everything on a sheet pan to gently caramelize, then blend! Pair with a classic grilled cheese -- gluten-free, dairy-free or otherwise!

Easy Roasted Tomato Soup

Ingredients
2 lb ripe tomatoes, halved
1 red onion, quartered
1 head garlic top cut off
Handful basil
A drizzle of olive oil
1 teaspoon chili flakes
Salt and pepper to taste
1 cup vegetable stock

Directions

Heat the oven to 400 degrees.

In a heat-proof dish place all of the ingredients apart from the vegetable stock.

Roast for 30 to 40 minutes until the tomatoes have begun to release their juices and everything looks delicious.
Carefully squeeze the bottom of the garlic to release the cloves.

Once everything has cooled add all the ingredients to a blender with the vegetable stock and blend on low gradually increasing to a medium speed.

Top with salt and cracked pepper and serve with a grilled cheese sandwich.

The post Easy Oven-Roasted Tomato Soup We’ll Make Every Fall appeared first on The Chalkboard.

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