tomato soup

WHAT YOU NEED:

  • Bunch of in season tomatoes

    • I used brandywine, dark tomatoes, roma tomatoes, cherry tomatoes 

  • Onion

  • Garlic 

  • Salt pepper, thyme, rosemary, basil 

  • Olive oil

  • Vegetable broth 

  • Big red peppers 

  • Tomato paste

  • Pat of butter

How to make it:

  • Preheat your oven to 450 degrees

  • Prep all your ingredients (as shown to the left). Quarter your larger tomatoes and peppers. Cut the top off the garlic and throw in some basil + thyme. Drizzle w/ olive oil + salt + pepper.

  • Cover and bake for 30-40 mins.

  • Once done baking, remove the garlic and squeeze it out of its casing. Throw everything into a blender and blend it up well.

    *** After this step I learned that you should put this mixture through a mesh sieve to filter out any stems/seeds/or larger pieces ***

  • In a pan, add a pat or butter and some tomato paste. Mix up and let simmer.

  • Pour the mixture in to a sauce pan. Let simmer and add salt/pepper/herbs as needed.

  • I topped mine off with a drizzle of cream and some fresh basil.