Woo, man! I am not going to bore everyone with telling you where I have been, or why I haven't blogged in such a long time. Suffice it to say that life has happened, and more life happened, and well, here I am.
Today's recipe is one that I came up with on my own after seeing the amount of tomatoes we had ripening on the counter that were starting to look...funky. Not rotten, mind you, but they were definitely heading in that direction. Being one that doesn't like to waste food, I figured it would be a good excuse to make some lunch for the family (which I haven't been doing at all, since the kids are home with distance learning-they like to fix their own lunches.)
So, here you are, "Creamy Roasted Tomato Soup" or as I referred to it to my family, "This Stuff is Going to Go Bad Soup" 😄
Please note: I am not a food stylist, so the pictures I have are not going to be as pretty as those professional gigs on Insta. But, I can promise the food will be good!
Creamy Roasted Tomato Soup
Ingredients:
6 overripe large tomatoes (not rotten, but starting to look tired)-roughly chopped
1 medium yellow onion, roughly chopped
3 garlic cloves, skin taken off and smashed with the side of a knife
1/2 tsp Kosher salt
1/2 tsp coarse-ground pepper
1/4 tsp granulated onion powder (or to taste)
2 tsp olive oil
32 ounces (1 large carton) vegetable stock
1/4 cup heavy cream
Grated parmesan cheese for garnish
Directions:
Preheat oven to 425°f
Roughly chop your tomatoes and onions, and place them in a large bowl with the smashed garlic. Add salt, pepper, onion powder, and olive oil, and stir to coat.
Transfer vegetables on to large baking sheet, and arrange so they are in a single layer.
Roast vegetables at 425° for 25-minutes, or when they are starting to brown/caramelize.
Remove from oven and transfer veggies from baking sheet to large stockpot.
Add vegetable stock to pot, and bring to boil over high heat.
Reduce heat to medium, cover, and cook for 15 minutes.
After cooking, turn off heat under pot, and transfer vegetable and stock to a blender.
Puree to desired consistency (I left ours a little chunky) Note: you may need to blend soup in stages so the blender is not overfilled, causing potential for the hot liquid to go everywhere or burn you.
Transfer soup back to stock pot, and turn heat to low.
Stir in heavy cream and adjust seasonings to taste.
Serve with a sprinkle of grated parmesan cheese and enjoy!
