
Preheat oven to 425 F
Toss tomatoes, garlic, onion, and jalapeno with olive oil and salt. Place on a lined baking dish.
Roast the veggies in the oven for 25-30 minutes or until the tomatoes start to caramelize.
Place them in a food processor or blender, add 1/2 cup broth and blend until smooth.
Melt butter in a pan and mix in the tomato paste, blended tomato mixture and broth.
Add the remaining spices and allow to boil a few times.
Add in the whipping cream and mix well. If your soup is spicy, add more cream as needed.
Cook for 2 more boils!
Garnish with croutons!
Ingredients
Directions
Preheat oven to 425 F
Toss tomatoes, garlic, onion, and jalapeno with olive oil and salt. Place on a lined baking dish.
Roast the veggies in the oven for 25-30 minutes or until the tomatoes start to caramelize.
Place them in a food processor or blender, add 1/2 cup broth and blend until smooth.
Melt butter in a pan and mix in the tomato paste, blended tomato mixture and broth.
Add the remaining spices and allow to boil a few times.
Add in the whipping cream and mix well. If your soup is spicy, add more cream as needed.
Cook for 2 more boils!
Garnish with croutons!