Roasted Tomato Soup

Creamy Roasted Tomato Soup – a fuss free, cool weather comfort. Serve alongside a loaf of crusty French bread and top with fresh basil.

2 pounds tomatoes, quarerted (any variety will do)
2 medium red onions, quartered
4 cloves garlic, halved
2 tablespoons olive oil
1 teaspoon sea salt + more to taste
1/2 teaspoon ground pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup vegetable stock
1 teaspoon sea salt + more to taste
1/2 teaspoon ground pepper
1/4 teaspoon celery salt, optional
fresh, sliced basil for topping

View the full recipe at A Saucy Kitchen →