"My favorite roasted tomato soup could not be any easier (and it's #vegan). "
Roasted Tomato Soup
1 28 oz can Whole Peeled Tomatoes
1 white onion, quartered
4 peeled garlic cloves
1/2 tsp dried thyme
1/2 tsp dried oregano
pinch red pepper flakes
1 tsp kosher salt
1 tsp black pepper
Halve the tomatoes, reserve the juice. Place the tomatoes, white onion, garlic cloves, dried thyme & oregano, pinch of red pepper flakes, and salt and pepper in a square baking dish. Roast at 375 degrees F for 35 minutes.
Puree everything in a blender and transfer to a medium saucepan adding the reserved tomato juice and 1/2 cup water. Warm the soup over medium high heat and sprinkle with Parmesan before serving.