Food & Recipes

Homemade, Rustic Tomato Soup


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 Fall and Winter seasons and start cooking warmer and heartier foods as the temperature drops outside.  

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So, what could be better than a warm bowl of tomato soup to keep warm and full throughout the colder 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:

Ingredients Needed:

  • 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

Instructions:

  1. Preheat the oven to 375°
  2. While the oven preheats, Layout the onion, tomatoes, carrots and garlic on a baking sheet and drizzle with olive oil, salt and pepper.
  3. Roast the mixed vegetables in the oven for about 1 hour, stirring every 30 minutes.
  4. Once vegetables have cooked, throw the entire tray contents into a blender and blend until smooth.
  5. Next, bring chicken broth and any seasonings to a boil in a large pot.
  6. 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.
  7. 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.

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