Roasted Tomato Soup
With fall here and winter on the horizon, there is nothing better than a bowl of homemade soup to warm the body and soul. We have gathered five harvest favourites. When making soups, one of the most crucial ingredients is the stock. You can make your own, or if you are in a pinch or don’t have time, we recommended Better Than Bouillon. It comes in a variety of flavours and is also great in gravy.
What is better than a bowl of tomato soup and a grilled cheese sandwich on a frosty evening? Not that it needs more flavour but topped with croutons and grated cheese, this soup is yum!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
3 pounds fresh ripe tomatoes
8 cloves of garlic
½ large yellow onion diced
½ red bell pepper diced
2 Tbsp olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
5 cups chicken or vegetable broth
2 Tbsp fresh herbs basil, parsley, and/or oregano
½ cup cream (optional)
salt and pepper to taste
croutons for serving
cheese for serving
Instructions
- Preheat oven to 450 F
- Wash and cut tomatoes into chunks
- Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper, and dried herbs on a large baking pan.
- Roast for 25 minutes, stirring after 15 minutes.
- Once baked, turn oven to broil and broil for 5 to 6 minutes or until tomatoes are slightly charred at the edges.
- Bring broth to boil, add tomatoes and fresh herbs. Boil until it thickens.
- Using a hand blender, blender, or food processor, blend mixture until smooth and creamy.
- Return to pot
- Add heavy cream if using.
- Ladle into bowls, add cheese and croutons if you like, and serve.
Find it online: https://www.cmfmag.ca/galley/roasted-tomato-soup/