Meeting a Need

I love tomato soup.

Warm and creamy.

So satisfying.

When we had to go gluten free,

we were at a loss.

No more Campbells tomato soup.

Then when we cut dairy substantially,

well ...

I tried to make it myself,

but to no avail.

Last week in the "sicky" season

and with some cool days,

I decided to try again.

I found one that hubby immediately requested again

and one he believed was better than the "boxed version" that was a special treat due to price.

Roasted Tomato soup

2 lbs tomato

 6 garlic cloves, peeled and whole

1/4 med. red onion

1 jalapeno pepper, halved and seeded

1 TBSP olive oil

1 TBSP balsamic vinegar

2 sprigs oregano

3-4 basil leaves

salt pepper

2 c broth or water

parmesan

Preheat Oven to 375*

Cut tomatoes in half and place in baking dish cut side down.

Add onion, garlic, pepper, oregano and basil to pan

Drizzle veggies with olive oil and balsamic vinegar.

Season with salt and pepper.

Bake 45 min.

Place roasted vegetables in blender and puree.

Add broth or water until soup has desired consistency.

Garnish with cheese.