When the weather starts to get cooler,who doesn’t crave a bowl of soup. During this transition phase from the summer to the fall, I get an abundance of fresh produce from yard, especially the tomatoes. I decided to make a roasted tomato soup. It’s a very easy soup to make.The tomatoes from my yard are really big, about a fist size. I had some cherry tomatoes which I added while roasting.
Prep time: 5 minutes
Bake time: 40 minutes
You will need:
- 3-4 large tomatoes
- 1 small garlic bulb
- 1 small onion
- 1/2 cup basil leaves
- 2 tbsp olive oil
- 1 tsp fresh or dried thyme leaves
- 1/4 tsp ginger powder
- 5-6 whole black peppercorns
- 1/2 cup chicken or vegetable broth
- 1/2 cup cream or half and half
- Salt as per taste
How to proceed:
- Preheat the oven at 400 F
- Cut the tomatoes into quarters and place them in a baking tray with whole peppercorns, quartered onion, and a whole garlic bulb.
- Drizzle with olive oil and bake for 35-40 minutes.
- Let the tomatoes cool little bit and peel the garlic and discard the skin.
- Place all the roasted ingredients in a grinder and purée everything with the salt, thyme, ginger powder, broth, and cream.
- You can warm the soup in a pan, over the stove, or use a microwave. While warming the soup, add some chopped basil and save a couple leaves for garnishing
- Serve with bread crumbs or a grilled cheese sandwich.