Today was menu planning day. I’ve been trying to get organized and excited about trying all the new recipes I’ve pinned on Pinterest. But, fall was in the air this morning, and nothing tastes more like fall than tomato soup and grilled cheese!
So, back to the old standby. I’ve actually been making this recipe since college. It was one of the first recipes I memorized and improvised upon.
Cream of Roasted Tomato Soup
Adapted from Food.com
Preheat oven to 450. Slice about 1 1/2 lbs of plum tomatoes, and place cut sides down in baking dish. (You can also substitute with other tomatoes on hand, but the plum tend to be a little sweeter.) Drizzle with EVOO, and sprinkle with minced garlic, freshly ground pepper, and Italian herbs. (You can use any combination of oregano, basil, and parsley. I generally use an Italian herb mix from the farmer’s market.) Roast the tomatoes until they start bubbling.
Meanwhile, chop an onion and sauté in a medium soup pot with a tablespoon or two of EVOO. Pour in about a cup of chicken broth and 1/4 cup of red wine (just use whatever you’re drinking; I always drink a glass of wine while I cook 🙂 ) Next, spoon in the tomatoes, making sure to include the cooking juices. I then use my immersion blender to chop up the tomatoes. Add a can of tomato paste and blend again. Let the soup simmer, and add in about 1/4 cup cream or half and half just before serving. Grate some Parmesan cheese on top. Serve with grilled cheese and a small salad. Delicious!
Bon appétit!Share on Facebook