Ingredients

4 vine ripe tomatoes / cherry tomatoes

1/2 onion

Half a red bell pepper (optional)

1 small can tomato sauce

2 tbsp dried basil (or fresh)

2 tsp Italian seasoning

1 tsp garlic powder

1 tsp onion powder

1/4 c parmesan

1/4 c chicken broth

Method

Heat oven on 425. Quarter the tomatoes and line the sheet, flesh up. Add bell peppers to the sheet and drizzle with olive oil. Place in the oven for 35-45 minutes, until they look nice and roasted.

On medium-high heat, place onions and olive oil in the pot— cook until translucent and then 3 tbsp of garlic and cook for a couple more minutes. Add all of the dry seasonings and 1/4 c chicken broth and reduce heat while the veggies finish roasting in the oven!

Once the tomatoes and bell peppers are ready, if you have an immersion blender—add them to the pot. If not use a blender and blend until a nice consistency and then add to the pot. I used my immersion blender, I like my soup a little chunky but you can choose your consistency! Add parmesan cheese, turn the heat up a little bit and give it a nice stir so the cheese doesn’t get stuck on the bottom! Add any necessary seasonings like salt or a little more basil etc. Enjoy!

I served with grilled cheese sandwiches—perfect for a chilly, cozy night in.