Big Batch Roasted Tomato Soup

A beautiful Tuscan inspired soup that is great served fresh or reheated from the freezer. Enjoy this soup with a whole grain bun and your favourite hard cheese.

Recipe adapted from Whitewater Cooks by Shelley Adams

Makes 12-16 servings

What you need:

12 fresh tomatoes, quartered and roasted
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup olive oil
4 cloves garlic
3 large onions, diced
1 1/2 cups sun-dried tomatoes
2-28 oz cans low sodium canned tomatoes
2 cups (more or less based on desired thickness) vegetable or chicken stock
1/4 cup dried basil
Parmesan or asiago cheese to garnish

How you prepare:

Toss fresh tomatoes and garlic cloves with balsamic vinegar, brown sugar, and half of the olive oil and roast in a 350F oven for 30 minutes. In a large soup pot, heat remaining oil and sauté onions until softened and slightly caramelized. Add canned tomatoes, stock, and sun-dried tomatoes. Let simmer for 20 minutes. Add roasted tomato mixture and dried basil. Puree in food processor and heat. Ladle into bowls and sprinkle with parmesan or asiago cheese.