ROASTED CHERRY TOMATO SOUP

Preheat oven to 400°F.

Toss cherry tomatoes with olive oil, salt, and pepper.

Roast tomatoes for 20-25 minutes until they are soft and slightly charred.

In a large pot, sauté onions and garlic until fragrant.

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Add roasted tomatoes, vegetable broth, and herbs to the pot.

Simmer for 10-15 minutes, then blend until smooth. Serve hot.

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