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How to make homemade roasted tomato soup


Quarter and core about 3 pounds of tomatoes. Peel garlic cloves.

Toss together in a bowl with olive oil, balsamic vinegar, salt and pepper. Spread on a lined baking sheet. Bake in oven at 500 degrees for about 30 minutes (until wrinkly and bubbly).

Meanwhile...In a soup pot, soften shallot, onion , and a couple more cloves of garlic in butter over a low flame. You want these to cook until transluscent.

Remove tomatoes from the oven and allow to cool for a few minutes before you handle them. Place the tomatoes in the soup pot with onion/shallot/garlic mixture.

Add vegetable broth.

Season with salt , pepper, and red pepper flakes to taste. Allow soup to simmer.

Puree the soup with an immersion blender (or pour into a regular blender). You can just blend half of the soup if you prefer a chunky soup. It's all up to you!

I am making this one on the smoother side with a little texture.

Add some chopped fresh herbs. I used tarragon this time. Basil is also a nice choice.

Serve yourself a nice big bowl of soup and sprinkle with more fresh herbs. I used chives for this garnish.

Wait! You really need something to dip in this belly warming soup!

Make grilled cheese sandwiches with smoked gouda.

The perfect combination. Enjoy!


Watch the video: Roasted Tomato u0026 Basil Soup (May 2021).