Roasted Garlic Tomato Soup with Toast

Ingredients

• 1 lb Roma tomatoes
• 6 Garlic cloves
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1.25 cups Vegetable broth
• 1 tsp Balsamic vinegar(optional)
• 4 slices Italian bread (or baguette)
• 2 tbsp Optional: grated Parmesan(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Slice tomatoes in half and place on a baking sheet with whole garlic cloves. Drizzle with 1 tbsp olive oil and sprinkle with a pinch of salt and pepper.

2. 2

   Roast for 25 minutes, until tomatoes are softened and slightly caramelized. (Roast time fits the 30-minute cook window.)

3. 3

   While roasting, toast the bread: heat remaining 1 tbsp olive oil in a skillet over medium heat and toast bread slices 2–3 minutes per side until crisp, then set aside.

4. 4

   Transfer roasted tomatoes and garlic to a blender. Add vegetable broth, balsamic vinegar (if using), and remaining salt and pepper. Blend until smooth, 30–60 seconds.

5. 5

   Pour soup into a pot and warm over low heat for 5 minutes, stirring, until hot. Serve with toasted bread.