 | |||
| Roasted Tomato Soup |
If your garden is full of big, red, ripe & juicy tomatoes this recipe is for you! I had a cup of this yummy soup for lunch at my desk this afternoon and it reminded me of why I love fall. So I snapped a picture and I am sharing the recipe with you.
Roasted
Tomato Soup
Ingredients:
5-6 large ripe garden tomatoes, cored and sliced
into three slices
1 large sweet onion, cut into 1/2" slices
1 large jalapeno, cut in half lengthwise, seeded
2 medium bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable or chicken broth
1/4 cup grated Parmesan cheese (plus additional cheese for garnishing)
½ cup of heavy cream
1 large sweet onion, cut into 1/2" slices
1 large jalapeno, cut in half lengthwise, seeded
2 medium bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable or chicken broth
1/4 cup grated Parmesan cheese (plus additional cheese for garnishing)
½ cup of heavy cream
Directions:
1.
Preheat oven to 375F. Arrange the tomatoes
on a baking sheet with sides. Place peppers and onions on a separate sheet. Drizzle olive oil all over. Roast
tomatoes for 20 minutes and veggies for
30.
2.
Take out of oven and let cool. Depending
on the size of your blender, combine 1/2 of the tomatoes and juice with veggies
in blender and blend till smooth. Do the
same with the second half. Put in a large pot and add the broth and spices.
3.
Heat all together over medium high heat and add ½ cup of heavy cream
4.
Garnish with Parmesan cheese and croutons. Enjoy
