Roasted Tomato Soup
Roasted tomato soup? Oh, it’s like a warm, cozy hug for your taste buds. You take some ripe tomatoes, Then, you mix in a bit of garlic, herbs, and some heavy cream. The result? A bowl of pure comfort and flavor. It’s versatile, too, perfect as a starter or the main event.
Ingredients
- 6-9 tomatoes of your choice
- ½ Anaheim pepper
- 1 bulb of garlic
- 1 shallot
- Handful of Basil
- kosher salt
- black pepper of red pepper flakes
- olive oil
- ½ cup of heavy cream,
- ½ cup of chicken stock. If you want it strictly vegetarian, use vegetable stock
Instructions
- Clean the veggies and add all to the pot, put in a pre-heated oven of 475F for 30 minutes.
- Take out of the oven, squeeze the garlic out of the skin. Then add the cream and stock. Use your immersion blender and there you have it. Roasted tomato soup.
*If you like this recipe you can right click on the pic below and save it to your hard drive. Print as a 4×6 Pic*
Roasted Tomato Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
Ingredients
- 6-9 tomatoes of your choice
- ½ Anaheim pepper
- 1 bulb of garlic
- 1 shallot
- Handful of Basil
- kosher salt
- black pepper of red pepper flakes
- olive oil
- ½ cup of heavy cream,
- ½ cup of chicken stock. If you want it strictly vegetarian, use vegetable stock
Instructions
- Add all to the pot, put in a pre-heated oven of 475F for 30 minutes.
- Take out of the oven, squeeze the garlic out of the skin. Then add the cream and stock. Use your immersion blender and there you have it. Roasted tomato soup.
Did you make this recipe? I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me #kinfolkrecipes.