Tomato soup and grilled cheese are my ultimate comfort food combo but they also just feel like fall.
You HAVE to try this super easy and tasty homemade soup if you are looking for a tomato soup that is to die for.
It takes 5-10 minutes for the prep work. The longest part is just roasting the veggies.
This is one I definitely plan on making in bulk and freezing to have on hand for when the temperature drops.
The next time you want a restaurant-quality bowl of soup without the unknow additives or having to leave the house for it, reach for this instead!
All you need:
4-5 large heirloom tomatoes (or 6-8 smaller ones)
2 red bell peppers
1 small onion
4 cloves of garlic, peeled
1 can of tomato paste
2 cups bone broth (I used chicken)
Fresh basil & thyme
What to do:
Preheat your oven to 425 degrees F.
Slice your tomatoes into medium wedge slices, and cut your peppers in half (removing all the seeds inside). Cut up your onion into medium slices as well.
On a large sheet pan, place your tomatoes seed side up, your peppers face down, and your onions and garlic scattered evenly. Drizzle with olive oil & season with salt and pepper.
Roast in the oven for 40-45 minutes until they have started to soften.
In the last few minutes of the roasting, start to boil the bone broth with some added thyme and basil. I used a lot of basil because that's my personal preference
Now from here, you have 2 options:
Place your veggies and broth in a large standing blender & blend to desired consistency. You might want to do in two batches to not overcrowd the blender.
Using an immersion blender, add your veggies to a large pot with the broth and blender to desired consistency. (see image -->)
You can add in more tomato paste and bone broth if you need to thicken it up or thin it down more.
Serve your soup hot or save it for a rainy day. I pared mine with a homemade grilled ham & cheese but the soup is definitely tasty enough on its own.