Roasted Homemade Garden Tomato Soup
Some fresh herbs, fresh ripe tomatoes, a regular blender, and your own garden or the farmers market and you're in business. Enjoy this delicious soup soon or store the dairy free versions in freezer bags or an airtight container to enjoy a taste of summer in the winter months.
Ingredients
- 2-3 pounds tomatoes roman, plum, cherry or other varieties
- ¾ tsp salt
- ½ tsp pepper
- 1-2 sprigs of fresh thyme 1 tsp dried thyme works too
- 2 tsp olive oil
- 1 onion, sliced
- 3 cloves garlic, roughly chopped
- 2-3 cups vegetable broth adjust based on desired consistency
- ½ cup heavy cream if using
- ½ cup chopped basil if using
Instructions
- Take your Roma tomatoes from the garden and cut them in half. You can use a pairing knife to take out the tough middle, or leave it.
- Place tomatoes cut side up on a jelly roll pan, sprinkle with salt, pepper, and a little sugar. On the tray we added sliced onion and a bunch of garlic too. Add some sprigs of thyme if you have it!
- Set your oven to 300℉ and roast for 2-3 hours
- Once everything is roasted, dump it into your dutch oven or other large pot, add 3 cups of vegetable broth and blend! I liked ours with a little texture still there.
- No extra salt or pepper was needed for us but check to your liking. Some crushed red pepper would be a delicious add-in, or you could even add some roasted peppers from a jar if you had those on hand too! Garnish with basil if you have it, or throw in a dollop of pesto.
- Serve with crusty bread and a salad and dinner is done!