ROASTED SHEETPAN TOMATO SOUP

Ingredients:

• 6 large tomatoes quartered

• 1/2 red onion sliced

• 2 cloves garlic smashed

• handful of basil

• 1-2 cups veg stock

• olive oil

• salt

• sugar

Directions

1. Preheat heat oven to 375

2. Place tomatoes, onion, basil, and garlic on a baking tray with parchment (tuck basil under tomatoes so it doesn’t burn).

3. Drizzle 1-2 tbsp olive oil and sprinkle with salt - bake 30-45 mins

4. Place all ingredients in a blender and add 1 cup stock (depending on thickness you can add more - when blending leave the lid off and place the dishcloth on top if the liquid is hot - otherwise will splatter everywhere!!)

5. Optional - add a tbsp of butter if your soup tastes too acidic or a little bit of sugar to sweeten.

6. Serve with grilled cheese!