Oh my, now that we know what tomato soup is supposed to taste like we'll never be satisfied with the canned variety again.
We've had a run of hot dry days lately that has extended the tomato crop. This is the time to make this soup with fresh from the garden tomatoes.
This easy soup can be prepared in under an hour making it the perfect weeknight meal! Pair it with a grilled cheese sandwich and you have a meal of blissful comfort.
The recipe calls for cream but we never added it - the soup was just perfect as it was.
Enjoy!
Fresh Tomato Soup
3 pounds fresh ripe tomatoes
4 cloves garlic peeled
½ onion diced
½ red bell pepper diced
2 tablespoons olive oil
salt & pepper to taste
½ teaspoon dried basil
½ 2 cups chicken broth<
2 tablespoons fresh herbs basil/parsley/oregano2 tablespoons fresh herbs basil/parsley/oregano
fresh basil & parsley for serving
¼ cup parmesan cheese optional garnish¼ cup parmesan cheese
½ cup heavy cream optional
Preheat oven to 450°F.
Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
Top with parmesan cheese, croutons or a drizzle of heavy cream.
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