Tomato Soup

 Another new to us recipe that we loved and want to keep around is homemade tomato soup! Yup! We served this with grilled cheese we made on the blackstone grill using shredded sharp cheddar and Monterey Jack cheeses. I wish I could’ve gotten a picture of the cheese pull. It was phenomenal. This makes a huge batch. It filled my Dutch oven. We canned the leftovers to use at a later time. 

Homemade Tomato Soup

Ingredients 

6 pounds ripe tomatoes

8 cloves garlic peeled

1 onion diced

1 red bell pepper diced

4 tablespoons olive oil

salt and black pepper to taste

1 teaspoon dried basil

1 teaspoon dried oregano

4 cups chicken broth

1 cup heavy whipping cream

4 tablespoons fresh herbs such as basil, parsley, oregano

1/2 cup parmesan cheese optional garnish

Instructions 

-Preheat oven to 450°F.

-Wash the tomatoes, or peel them if desired. Cut smaller apricot sized tomatoes in half and cut larger tomatoes into quarters or eighths. 

-Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large rimmed baking sheet.

-Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

-Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a blender or hand blender to blend the mixture until smooth and creamy. Add heavy cream if using. We did!

-Top with parmesan cheese, croutons or a drizzle of heavy cream.