A comforting roasted tomato soup made with vine tomatoes, onion, and garlic, blended with warm milk until smooth and creamy. Served with crispy homemade cheddar and Parmesan cheese crisps.
1️⃣ Preheat oven to 425F. In a large baking dish, add the tomatoes, onion, garlic, and oregano. Drizzle with olive oil and sprinkle with salt, pepper, and sugar. Toss to evenly coat all veggies. Arrange the tomatoes so they are cut side up and roast for about 1 hour, or until soft and caramelized around the edges.
2️⃣ Meanwhile, line a baking sheet with parchment. Spoon six 1 Tbsp mounds of shredded cheddar onto the sheet, leaving space between each, and flatten slightly. Top each with 1 tablespoon of grated Parmesan and flatten again into thin rounds. Place on the rack below the vegetables and bake for 7-9 minutes, until golden brown and crisp. Let cool on the baking sheet for 10 mins until set, then transfer to a paper towel lined plate.
3️⃣ Transfer the roasted tomatoes, onion, and garlic (with any juices) to a blender. Add the warm milk and blend until smooth and creamy. Taste and adjust seasoning with more salt or pepper if desired. (If your veggies cooled before blending, you can transfer the soup to a pot and gently simmer until heated to your liking.)
4️⃣ Ladle the soup into bowls, then add a cheese crisp (you’ll have extras!) and drizzle with olive oil. Garnish with basil, if using, and enjoy!
