Tomato Basil Soup With Asiago Cheese

Tomato Basil Soup With Asiago Cheese

Here is a delicious hearty tomato soup that’s quick to make. If you want to make a vegetarian version of this soup substitute vegetable broth for the chicken broth. 

INGREDIENTS

3 Pounds Washed Roma (Plum) Tomatoes

2 Cups Sliced Yellow Onions

6 Minced Garlic Cloves

3 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Crushed Red Pepper Flakes

32 Ounces Low-Sodium Chicken Broth

1 Cup Chopped Fresh Basil

1 Teaspoon Fresh Thyme Leaves

2 Bay Leaves

6 Tablespoons Shredded Asiago Cheese

Cut the tomatoes in half lengthwise and seed. Preheat your oven to 400 degrees. Toss tomatoes, onions, garlic and olive oil together in a medium-size bowl. Spread tomato mixture on a non-stick baking sheet and roast for 45 minutes. Remove baking sheet from oven. Once cool enough to handle, remove and throw away skins from tomatoes. Transfer tomato mixture to large-size stockpot over a medium heat along with any juices. Add kosher salt, crushed red pepper flakes, broth, basil, thyme and bay leaves. Bring to a boil and then turn down heat. Simmer for 30 minutes. Throw away bay leaves. Puree soup in batches in food processor or blender until smooth. Garnish each serving with 1 tablespoon Asiago cheese. Serve immediately. Serves 6 (1 Cup Each)

© Victoria Hart Glavin