As the Summer sun fades and the cooler weather arrives, that usually means that our day-to-day routines switch into a different mode. We tend to wear warmer clothes, prepare the house for the winter season and start cooking warmer and heartier foods as the temperature drops outside. So, what could be better than a warm bowl of tomato soup to keep warm and full throughout the cooler season? This recipe uses the freshest ingredients and will only take a few simple steps and before you know it you’ll have a big batch of soup ready to feed a crowd or it could be stored or frozen for a later date.
Keep reading to find out how to make your own batch of homemade rustic tomato soup:
- 2 Pounds Of Tomatoes, halved (Roma’s suggested, any kind will do)
- 1 Onion. Sliced
- 3-4 Carrots, halved
- 5 Cloves Of Garlic
- 2 Cups Of Chicken OR Vegetable Broth
- Basil (Fresh, minced or use dried)
- Parsley, to taste
- Salt, Pepper & Olive Oil
- Preheat the oven to 375°
- While the oven preheats, Lay out the onion, tomatoes, carrots and garlic on a baking sheet and drizzle with olive oil, salt and pepper.
- Roast the mixed vegetables in the oven for about 1 hour, stirring every 30 minutes.
- Once vegetables have cooked, throw the entire tray contents into a blend and blend until smooth.
- Next, bring chicken broth and any seasonings to a boil in a large pot.
- Once the broth is boiling, reduce to a simmer and add in pureed vegetables to the pot. Simmer the mixture for 5 minutes or until smooth.
- Serve soup hot or let it cool down to store it in the fridge or freezer. Garnish soup with fresh basil, parmesan and salt/pepper.