Easy Roasted Tomato Soup Perfect For A Grilled Cheese

INGREDIENTS

• 3 lb Roma/Plum tomatoes 
• ½ white onion 
• 2 cloves minced garlic
• 1 cup evaporated milk or heavy cream 
• ½ cup grated Parmesan cheese
• 1 handful fresh basil
• 2 tablespoons tomato paste
• Salt
• Pepper 
• Avocado/Olive oil

DIRECTIONS

1. Begin to prep your vegetables by slicing the onion and mincing the garlic. Then, halve your tomatoes lengthwise.
2. Place the Tomatoes on a sheet pan and spread some olive/avocado oil over the top. Sprinkle kosher salt over the tomatoes, this will help pull some of the moisture out when cooking. Spread the onions are garlic over the pan and place into a 400 degree oven for 40-50 minutes until the tops have developed some color
3. After cooking, transfer everything from the pan into a blender, along with the evaporated milk/heavy cream, tomato paste, basil and parmesan cheese. Blend this for a few minutes until smooth and creamy. 
4. Taste for final seasonings and add the soup to a bowl with fresh basil. Best to combine with a grilled cheese!