Go Back

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.
Print Recipe Pin Recipe

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
 

  1. Cut the top off the garlic bulb, drizzle with a little oil, and wrap in foil.
  2. 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.
  3. Squeeze the roasted garlic cloves out of their skins and blend the roasted vegetables with the vegetable stock until smooth.
  4. Season to taste.
  5. Stir in the heavy cream and bring to a simmer.