I finally did it! I made tomato soup from scratch for the first time yesterday and it was amazing! My husband loved it! He said I could make it any time and, with how cold it has been the past few days, I definitely will be making it again. I will warn you. There are a lot of steps but it is worth it! The best part is you don't need to add cream to make it thicker. It's thick on it's own.
Ingredients:
8-10 plum tomatoes, halved or thirds
10 cherry tomatoes, halved
1 cup of chicken stock
1/4 sweet onion
1 red bell pepper
fresh basil, minced
2 spoonfuls of minced garlic
olive oil
1 tbsp of butter
salt and pepper, to taste
crushed red pepper flakes
Preheat oven at 350.
Line two cookie sheets with aluminum foil and spray with cooking spray.
Cut all tomatoes in half (the plums may need to be cut into thirds depending on thickness). Cut bell pepper into strips and cut the strips in half. Cut onion into small chunks. Lay all tomatoes and vegetables on the cookie sheers and lightly drizzle with olive oil. Season with salt and pepper. Roast in oven for 40-45 minutes.
At the 5 minute mark during the roasting process, add olive oil and butter to a large stock pot that is over medium hear. Melt butter. Add garlic with the crushed pepper and a little salt. Allow garlic to cook until lightly brown. Add chicken stock and stir.
Remove vegetables and tomatoes from oven and add to stock pot, along with fresh basil. Stir and allow them to cook for about 2 minutes. Turn off heat and set aside to cool for about 10 minutes. Once mix has cool, use an immersion blender to blend ingredients until mostly smooth.*
Serve with a classic grilled cheese sandwich. Enjoy!
*Tip: I didn't do this but some soup recipes recommend that you remove the tomato skins after roasting.
