On the menu tonight, Roasted Tomato soup!
I’ve been in the mood for a nice bowl of tomato soup and grilled cheese sandwich, but I wanted to take it a step up from a canned tomato soup. SO, I decided to make my own soup. Holy smokes, it turned out fantastic!
There wasn’t anything complicated about this recipe. You can use whatever type tomato you like, but if you use anything larger than cherry tomatoes, I’d recommend at least halving them. Put the tomatoes, shallot, and garlic on a sheet pan and roast. When the timer goes off, let everything cool for about 10-15 minutes and put in your blender. That’s the most complicated part of the process – not bad right? The key is use fresh everything. It calls for basil, use fresh if you can.
The next time you’re craving a bowl of tomato soup, I hope you’ll try this recipe!
Roasted Tomato, Shallot, and Garlic Soup with Croutons
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Loading...Roasted Tomato, Shallot, and Garlic Soup with Croutons
Ingredients
- 3 lbs tomatoes, any variety you like. Roma tomatoes would be fantastic
- 10 cloves garlic, peeled
- 1 red bell pepper, de-seeded and sliced into strips
- 2 shallots, peeled and halved
- 1/2 fresh basil
- 2 cups chicken stock
- 1/2 cup half and half (optional)
- 1/3 cup olive oil
- Kosher salt
- Freshly ground pepper
- For the croutons, you can use prepared or make your own
Instructions
Pre-heat oven to 400 degrees
Prepare the tomatoes by halving them (if you use grape tomatoes, don't bother halving them)
Smash and peel the garlic cloves
Cut the shallots in half and peel
De-seed and slice the bell pepper
Drizzle the tomatoes, bell pepper, shallots, and garlic with olive oil, then liberally season with Kosher salt and freshly ground pepper
Put in the oven for 40 minutes
When the timer goes off, remove from the oven and let cool for about 15 minutes
Working in batches, put about half the veggies in the blender and blend until very smooth
Transfer the blended veggies to a pot
Once all the veggies have been blended and put in the pot, add the chicken stock
Stir to combine
Bring to a boil, then reduce to a simmer for about 10 minutes
If using the half and half, add and stir it in now
Serve with croutons on top
Notes
A grilled cheese would go really good with this soup.
