Summer Soup!

 Thanks to my Aunt Dee I have a delicious super EASY tomato soup to add to my soup repertoire. Yes it was a balmy 90 something degrees outside this past weekend but cool enough inside to eat!

INGREDIENTS

9 Roma tomatoes

1/2 & 1/2 (or heavy cream)

Chicken broth 

EVOO

Salt & Pepper

HERE'S HOW

Preheat oven to 375 degrees

Cut your tomatoes long ways and put skin side down on a baking sheet.

Sprinkle with salt and pepper and drizzle your EVOO on them

Be careful with the pepper-I put a little too much on mine and my soup was a little spicier than I like

Roast until they start talking to you and  become really juicy

(about 30-40 minutes)

Put your tomatoes in a blender-be sure to scrape all of your roasted goodness in there from the pan.

I used 1/2 & 1/2 but if you like more of a bisque soup then use heavy whipping cream. Just pour a little in at a time until you get the consistency that you like. I also added a little chicken broth in to make it a little lighter. 

Blend away

This made about 5 cups of soup.