Homemade Tomato Soup

 

Tomato Soup

Ingredients

• ▢ 3 pounds fresh ripe tomatoes
• ▢ 4 cloves garlic peeled
• ▢ ½ onion diced
• ▢ ½ red bell pepper diced
• ▢ 2 tablespoons olive oil
• ▢ salt & pepper to taste
• ▢ ½ teaspoon dried basil
• ▢ ½ teaspoon dried oregano
• ▢ 2 cups chicken broth
• ▢ 2 tablespoons fresh herbsbasil/parsley/oregano
• ▢ fresh basil & parsley for serving
• ▢ ¼ cup parmesan cheese optional garnish
• ▢ ½ cup heavy cream optional

Instructions

• Preheat oven to 450°F.
• Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
• Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
• Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
• Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
• Top with parmesan cheese, croutons or a drizzle of heavy cream.