On of my favorite comfort meals is tomato soup with a classic grilled cheese. I got a good amount of Roma tomatoes in my CSA bag this week and had never made my own tomato soup, so I figured what better time to try then now! Homemade soups are so easy to make, and much better for you because they aren’t filled with other questionable ingredients like some canned soups are. I made my grilled cheese the old fashioned way- sourdough bread buttered on both sides, American cheese, grilled until golden brown and melty. Can’t go wrong!

Ingredients:
5-7 Roma tomatoes
4 garlic cloves
1/2 white onion, chopped
(2) 15 oz cans crushed tomatoes
2 cups low sodium chicken broth
3/4 cup fresh basil, chopped
1/2 teaspoon crushed red pepper
4 tablespoons ricotta cheese
Grated Parmesan cheese, for topping (optional)
Salt and pepper, to taste

Preheat oven to 350 degrees. On a baking sheet, drizzle the Roma tomatoes and garlic cloves together with a little olive oil, salt, and pepper. Cook for 25-30 minutes. While those cooks, heat some olive oil in a pan and cook the onions until translucent. Add the crushed tomatoes, chicken broth, and crushed red pepper. Let simmer for 5 minutes. Add the roasted tomatoes and garlic and cook for another 5 minutes. Turn off the heat and add the chopped basil and ricotta then blend until smooth. You can use a blender and do it in batches if needed, or you can use an immersion blender like I did (I highly recommend getting one if you don’t have one already, they’re great!)