Tomato Soup from Fresh Tomatoes
This quick and easy tomato soup recipe is a great way to enjoy fresh tomatoes.
Equipment
- Large roasting pan
- Silicone baking sheet or parchment paper
- Dutch oven or heavy bottom pot
- Immersion blender
- Measuring cups
Ingredients
- 3 to 4 pounds of fresh tomatoes
- One large yellow onion
- 8 to 10 cloves of garlic
- 5 to 10 fresh basil leaves
- 2 cups Vegetable broth
- ½ cup Heavy cream
- 2 Tbsp Olive oil
- Salt and pepper to taste
Instructions
- Quarter your tomatoes and placed them on a lined baking sheet. Peel your garlic and add the whole cloves to your baking sheet as well.
- Drizzle everything with olive oil and sprinkle with salt and pepper. Then place tomatoes and garlic in a 400° oven for 15 minutes.
- Dice your onion, while the tomatoes and garlic are roasting.
- Warm some olive oil (about one to 2 tablespoons) in the bottom of your Dutch oven or heavy bottom pot. Once the oil is warm, add the diced onions and cook until translucent.
- Remove tomatoes and garlic from oven and add to the pot with the onions.
- Add 2 cups of vegetable broth and fresh basil leaves. Bring to a boil, and simmer for about five minutes.
- Blend using immersion blender or heat safe blender such as a Vitamix. Once desired consistency is reached, add heavy cream, salt, and pepper to taste.
Tried this recipe?Let us know how it was!