ROASTED GARDEN CHERRY TOMATO SOUP WITH CHEESY TOASTS

Soups and Chowders|Ciao Bella|Gluten-free|Vegan|Vegetarian

Ingredients

8-10 cups cherry or grape tomatoes

1 large onion, chopped into 2-3” pieces

8 large garlic cloves

1 large carrot, chopped into 3” pieces

1 red bell pepper, chopped into 3” pieces

1 ½ teaspoons salt

1 teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

½ cup olive oil

1 cup stock or cream (optional)

The Cheesy Toasts:

4 thick slices Tuscan or Artisan bread

2 cups Jarlsberg or gruyere cheese, shredded on the large holes of a box grater (or your favorite cheese)

2-3 tablespoons olive oil

Instructions

Preheat oven to 400 degrees.

Place the tomatoes, onions, garlic, carrots, and red bell peppers in a 9” x 13” baking dish. Season all over with the salt, black pepper, and Ciao Bella Italian seasoning. Drizzle the olive oil evenly over the top and toss until all of the veggies are evenly coated. Bake for 50 minutes – 1 hour until the tomatoes have bursted and the carrots are fork tender. Toss the veggies every 20 minutes, so they cook evenly.

Place the entire veggie mixture with any juices that have developed in the pan in a food processor or blender. Slowly pulse, so the hot liquid does not erupt out of the top of your food processor or blender and then increase speed. Process until smooth.

Place the puréed soup into a Dutch oven or soup pot and bring to a low boil. Reduce to a simmer. Add 1 cup of stock or cream if needed to reach your desired soup consistency. I like a thicker soup so I don’t always add liquid, but this is up to your personal preference. Consistency can also vary depending on how juicy your garden tomatoes are. Keep warm on low heat until ready to serve.

To make the cheesy toasts, top the bread with a generous amout of the shredded cheese. Place them on a rimmed baking sheet lined with foil and drizzle the olive oil over the tops. Bake at 400 degrees for 6-8 minutes until the cheese is melty and the bread is toasty!

To serve, place the hot soup in a bowl and garnish with parsley or basil leaves. Serve with the cheesy bread for dipping