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Garden fresh roasted creamy tomato soup

Super easy to make and so flavorful
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Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method

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

Method
 

  1. Roasting Tomatoes Onions and Garlic
  2. The great thing about his soup recipe is that it can be ready in 40 minutes. Homemade amazing flavorful creamy soup.
  3. 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.
  4. Snip fresh herbs with scissors or a knife and sprinkle over the tomatoes, onions and garlic.
  5. Drizzle the entire cookie sheet with about 2 Tbs of olive oil and kosher salt.
  6. Roast in the oven at 400 degrees for 30 minutes.
  7. Make the soup
  8. Once the tomatoes, onions and garlic have been roasted add the entire cookie sheet including all the juices on pan into a soup pot.
  9. Add chicken broth and use hand blender to puree all ingredients until smooth
  10. 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.
  11. Add cream to the pot and mix completely. Serve immediately