Roasted Tomato Soup

Roasted Tomato Soup Recipe


4 large tomatoes
1/2 medium onion
2 cups vegetable stock
1 cup fresh basil leaves, chopped
1 tbsp. olive oil
1 tsp. sea salt
1 pinch of black pepper


1. Preheat the oven to 350 ℉. Cut the tomatoes and onion in wedges, put them on a baking sheet, season with olive oil, sea salt, and black pepper.
2. Roast for 30 minutes. Remove and let it cool.
3. Put the roasted tomatoes and onion and vegetable stock into the Razorri heated blender. Press the Soup mode button, blend until the soup is smooth and warm.
4. Let it cool in a bowl and top with fresh chopped basil.