3 lbs. fresh tomatoes quartered, or halved if small
1 yellow onion peeled and quartered
6 cloves of peeled garlic
3 Tbsp olive oil
1 1/2 tsp salt divided
1 tsp Italian seasoning
1/2 tsp ground black pepper
2 cups beef broth or chicken, or vegetable
1/4 cup loosely packed basil leaves
1/4 cup grated parmesan cheese
1/2 tsp sugar
Optional for serving: heavy cream and grilled cheese sandwiches

Preheat oven to 400°F.

Add the tomatoes, onion, and garlic to a large baking sheet.

Drizzle with the olive oil. Add 1 teaspoon of salt, the Italian seasoning, and the pepper. Stir well so
that the vegetables are well coated in the oil and seasoning.

Roast in the oven for 20 minutes. Use a spatula to stir and flip over the vegetables. Return to the
oven for another 20 minutes.Carefully transfer the roasted vegetables to a large soup pot. Add the broth and basil.

Use an immersion blender to blend the soup until smooth.

Add the parmesan cheese, and sugar. Stir to combine. Taste to see if you need to add the remaining ½ teaspoon of salt.

Place the pot over medium heat. Simmer for five minutes.

You can serve it as is, if you don't mind seeds. Or, press it through a fine mesh strainer to make it completely smooth.



Optional: Serve drizzled with a spoonful of heavy cream and a grilled cheese sandwich for dipping.