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Roasted Tomato Soup
Ingredients
  • 1 whole garlic bulb
  • 2 to 3 large tomatoes on the vine cut in half or quartered
  • 12 ounces cherry tomatoes
  • 2 small shallots skin peeled and chopped in half
  • 1 bunch basil
  • 3 Tablespoons extra virgin olive oil
  • salt and pepper to taste
  • ¼ cup heavy cream option to use coconut cream
  • basil and parmesan cheese shavings for garnish
  • subheading: PARMESAN CROUTONS:
  • 2 cups french bread cut into 1-inch squares
  • 3 Tablespoons extra virgin olive oil
  • ¼ cup grated parmesan cheese
  • black pepper to taste
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