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Serves: 6
Ingredients:
6 Tomatoes
6 basil leaves
1 bulb of garlic
1 red onion
Approx 2 cups of 1/2 & 1/2 milk
1/2 cup of olive oil
Sprinkle of garlic salt
Instructions:
Preheat the oven to 400 degrees.
Slice all the tomatoes into quarters and place on a lined cookie sheet.
Cut the top off of the entire garlic bulb. Wrap it in foil and drizzle it with olive oil. Ball it up and set it on the cookie sheet.
Cut the onion into quarters and place on the cookie sheet.
Add the basil leave and bake the entire cookie sheet for 45 minutes or until the veggies start to brown.
Empty the entire cookie sheet into a large pot and allow it to cool for a few minutes. Using a blender or an emersion blender, blend until smooth.
Place the blended mixture back into the large pot and warm while adding in enough 1/2 & 1/2 to make it creamy
To Serve:
Place a generous scoop of your homemade creamy tomato soup in a serving bowl. Add crackers, a cheese sandwich or your favorite side to compliment this delicious soup and ENJOY!
You might also enjoy Sticky Barbeque Meatballs And Rice
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