Roasted Garden Tomato Soup
This recipe is typically the home to all of my garden “uglies”. Tomatoes that are going soft, peppers I don’t have a recipe home for, or misfit veggies that didn’t score high on physical appearance.
The best part is, you really can’t mess this recipe up. All of your veggies and tomatoes, whatever you have, are roasted and eventually blended. Sometimes I make this and I get more of a roasted pepper flavor based on how many I had to add that time, that’s what I love most about this recipe!
Warning: your house will smell AMAZING while you’re making this!
& you can’t have tomato soup without grilled cheese! I love using sourdough bread and garlic dill cheddar for mine.
Roasted Garden Tomato Soup
A home for all of your "ugly" garden tomatoes that transforms into a creamy, smooth soup perfect to pair with a grilled cheese!
Ingredients
- 6-10 vine or roma tomatoes
- 1 bell pepper
- 1 bulb of garlic
- Fresh herbs basil, thyme
- 2-4 cups water or chicken stock
- 6 oz tomato paste
- 1 cup heavy cream
- 1 tbsp balsamic glaze
- 1 tbsp granulated sugar
- S&P to taste
Instructions
- Rough cut your tomatoes, onions & pepper (they don’t need to be perfect, halves & quarters work great). Cut the top of your garlic bulb and drizzle a generous portion of olive oil on top of cut garlic.
- Arrange on a baking tray and top with fresh basil/ thyme. Drizzle generously with olive oil, season with salt and pepper.3. Roast at 400F (depending on how many tomatoes you use, I roast anywhere from 20-40 minutes, until edges are beginning to to get crispy)
- Transfer roasted items (except for garlic, grab it & squeeze out the cloves!) into a large pot and add chicken stock & tomato paste. Blend with an immersion blender then add heavy cream, sugar balsamic glaze.
- Bring to a light simmer for about 10 mins, stirring frequently. Taste and adjust what ingredients you need, more sugar to balance the acidity, more salt, more balsamic for depth of flavor.
- Best enjoyed with a grilled cheese!
Notes
Use this recipe as a guide, but know that your measurements ,ay be different for tomatoes and peppers based on what you have on hand, just aim to fill a baking sheet with enough veggies of whatever kind to roast!
Made this recipe? Leave a comment below!
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