Garden fresh roasted creamy tomato soup
Super easy to make and so flavorful
Ingredients
- INGREDIENTS
- 4 pounds of fresh ripe tomatoes cut into large chunks I have used all one kind and I have also mixed some up with mini tomatoes
- 3 large cloves of garlic mashed
- 1 large onion cut into 8 large chunks
- 2 cups Chicken broth
- 1/2 cup cream
- 1 cup Acini di pepe pasta optional
- Kosher salt
- Olive Oil
- 2 Tbsp Fresh herbs Oregano, Parsley, Basil and Thyme You can use dried but use less as it is more potent
Instructions
- Roasting Tomatoes Onions and Garlic
- The great thing about his soup recipe is that it can be ready in 40 minutes. Homemade amazing flavorful creamy soup.
- Cut up tomatoes into large chunks and put onto cookie sheet. Cut up onions into large chunks. Smash garlic with a knife and add it to the cookie sheet.
- Snip fresh herbs with scissors or a knife and sprinkle over the tomatoes, onions and garlic.
- Drizzle the entire cookie sheet with about 2 Tbs of olive oil and kosher salt.
- Roast in the oven at 400 degrees for 30 minutes.
- Make the soup
- Once the tomatoes, onions and garlic have been roasted add the entire cookie sheet including all the juices on pan into a soup pot.
- Add chicken broth and use hand blender to puree all ingredients until smooth
- At this point I added in the tiny pasta and cooked until pasta was soft. About 10 minutes. If you decide not to add the pasta you can go onto the next step.
- Add cream to the pot and mix completely. Serve immediately