olive oil for drizzlingapproximately 2 tablespoons
salt and pepper to taste
1cupwhole or 2 % milkor use almond, rice, or coconut milk for vegan version
Pre-heat oven to 375 degrees. Remove stems from tomatoes and slice in half lengthwise. Cut onion in to 8 large chunks and peel garlic. Place tomatoes, onions and garlic on two parchment lined baking sheets and drizzle with olive oil, and season with salt and pepper.Roast for approximately 40 minutes, then remove from oven to cool for 10 minutes.
Place roasted tomatoes, onions, and garlic in a blender along with the chopped basil, and blend on high until smooth. Add milk or milk alternative to tomato mixture and blend in. Taste and add additional salt and pepper if desired.
Serving: 11/2 cups | Calories: 220kcal
Cream of Tomato Soup https://www.eastewart.com/recipes-and-nutrition/l-is-for-luscious-lycopene-laced-cream-of-tomato-soup/