Winter has finally come and the cold temperatures are here to stay. When thinking of comforting soups, there are few that can top a classic tomato soup and grilled cheese. This delicious homemade recipe will have you contemplating ever going back to the can version.

Ingredients:

• 2 lbs tomatoes (Preferably Roma on the vine, but any fresh tomato variety works)
• ½ large white onion
• 1 large carrot, peeled
• 5 cloves garlic
• 1 small red bell pepper
• 2 tablespoons olive oil, plus some for roasting
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon sugar
• 1 teaspoon crushed red pepper (optional)
• ½ cup heavy cream
• Salt and pepper to taste (approx. 1 teaspoon each)
• Fresh basil, parmesan cheese, and croutons as garnishment

Instructions:

1. Preheat oven to 450° F.
2. With clean vegetables, cut tomatoes, onions, carrot, and bell pepper in about 2 inch pieces and place on oiled baking sheet, along with garlic cloves. Drizzle with olive oil.
3. Roast vegetables for 20 minutes. Stir, and put back in oven for about 5 minutes, or until edges start to char.
4. While vegetables are roasting, place a large pot over medium heat. Add olive oil, chicken broth, oregano, basil, sugar, salt, pepper, and crushed red pepper (if using).
5. When vegetables are done roasting they should be slightly charged and wilted. Carefully scoop/pour all veggies and liquids from baking sheet into the pot of broth.
6. Using an emersion blender, blend the vegetables and broth until a smooth combination appears, typically 1 – 2 minutes. If no emersion blender is available, a standard blender can be used, then return combination to the pot.
7. Add heavy cream and stir, let soup simmer for 10 minutes.
8. If soup is too thin/liquidy, add more cream and let cook down for several minutes with no lid. If soup is too thick, add more chicken broth.
9. Optional; in serving bowl, top soup with fresh basil, grated parmesan cheese, and a few croutons. Pairs excellent with a classic grilled cheese. Enjoy!