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!