ROASTED TOMATO SOUP
What’s fall without a good roasted tomato soup? Roasting the tomatoes alongside red bell peppers adds a subtle sweetness and a nice contrast of flavor, and it’s the kind of soup that begs to be paired with a crispy, cheesy grilled cheese — pesto grilled cheese is my personal favorite dipper. Warm, comforting, and everything you want on a cooler day.
ROASTED TOMATO SOUP
What's fall without a good roasted tomato soup? Roasting the tomatoes alongside red bell peppers adds a subtle sweetness and a nice contrast of flavor, and it's the kind of soup that begs to be paired with a crispy, cheesy grilled cheese — pesto grilled cheese is my personal favorite dipper. Warm, comforting, and everything you want on a cooler day.
Ingredients
- ≈ 3 lbs tomatoes, cut into quarters
- 1 red bell pepper, cut into big chunks
- 1 sweet onion, cut into big chunks
- 1 garlic bulb
- ⅓ cup vegetable stock
- ½ cup heavy cream
Method
- Cut the top off the garlic bulb, drizzle with a little oil, and wrap in foil.
- Place the tomatoes, bell pepper, onion, and garlic bulb on a baking sheet lined with parchment paper. Drizzle with a little oil and bake at 400°F for 40 minutes.
- Squeeze the roasted garlic cloves out of their skins and blend the roasted vegetables with the vegetable stock until smooth.
- Season to taste.
- Stir in the heavy cream and bring to a simmer.
