A delicious and easy creamy roasted tomato soup made by roasting cherry tomatoes with shallots and garlic, then blending with almonds for added creaminess. Perfect for winter months.
1: Preheat your oven to 425°F.
2: Place the tomatoes, shallots and garlic on a baking sheet and drizzle with olive oil, balsamic vinegar and salt.
3: Roast until everything is soft, about 20-30 minutes.
4: Pour everything into a blender and add the almonds and lemon juice and blend until smooth.
5: Reheat in a new pot and serve with a drizzle of olive oil and Parmesan, alongside a grilled cheese.
