Roasted Tomato Soup

Tomatoes on the Vine

1 batch roasted tomatoes with onions
2 - 3 cups chicken or vegetable stock
1 T chopped fresh basil
salt & pepper
sour cream or grated cheddar cheese for garnish

Pour roasted tomatoes and onions into a 3-quart saucepan. Add 1 cup stock and blend with an immersion blender until pureed. Add second cup of stock, bring to a boil and then reduce to a simmer. Cook for 5 minutes. Add more stock if needed. Adjust seasoning. Add basil.

Serve with a dollop of sour cream or grated cheddar cheese floating on top.

Printable Version