Snack on this:
Roasted Tomato Soup
The tastiest, creamiest, fall-iest soup recipe yet. Pairs perfectly with grilled cheese.
Ingredients:
6-8 medium/large tomatoes
1 medium onion
1 small red bell pepper
2 garlic cloves
Handful of fresh basil, plus more for garnish
Olive oil
Salt and pepper
Paprika
1/2 - 3/4 cup of heavy cream
1 - 1 1/2 cup of vegetable/chicken stock
(Makes 4 serving)
Directions:
Preheat the oven to 425° (Convection preferred)
Quarter the tomatoes, slice the onion and bell pepper, and chop the top off of the garlic
Place the tomatoes, onion, bell pepper, garlic, and basil on a parchment-lined sheet pan
Cover the vegetables with a generous amount of olive oil and season with the salt, pepper, and paprika.
Place the sheet pan in the oven and let roast for 30-45 minutes, until the vegetables are charred and soft
Remove from the oven and transfer the vegetables (don’t forget to squeeze the garlic out of its peel) to a blender with about 1/2 cup of cream and 1 cup of stock
Blend until smooth
Transfer to a big pot and bring to a simmer for about 10 minutes, adding cream/stock and spices to reach your desired consistency and taste
Garnish with basil and enjoy!
(Eat within 5 days if kept in the fridge)