Tomato Soup
Perfect for summer, winter, or freezing.
Servings: 8
Calories: 149kcal
Ingredients
- 2 ½ lbs tomatoes - a blend of several different kinds work best. I use fresh, Roma, and grape tomatoes
- 1 medium to large red onion , sliced
- 6-8 cloves garlic , peeled
- Olive oil
- Salt and pepper
- 2 bay leaves , 3 if small
- 2 cups chicken stock
- pinch cayanne pepper
- 3 tablespoons butter
- 1 cup half and half
- fresh basil
Instructions
- Preheat oven to 400 degrees.
- Wash and quarter the tomatoes. Take out seeds. If using cherry tomatoes, you can just leave them whole.
- Put tomatoes, onion and garlic on baking sheet.
- Drizzle with olive oil, coating well. Season liberally with salt and pepper. Roast in oven for approximately 30 minutes or until you see the tomatoes start to caramelize.
- Remove from oven and place into a stock pot.
- Add the chicken stock, bay leaves, cayanne pepper and butter.
- Bring to a boil and reduce the liquid by about ⅓.
- Puree the soup until smooth using an immersion blender (the boat motor as the boys call it) or a blender.
- Add half and half and return to a low simmer. At this point -stop and taste! Adjust the salt and pepper. Serve with fresh basil - Enjoy!!
Notes
If you plan on making this soup for future use, cool and put into airtight containers for freezing. When ready to use, thaw the soup and pick up the recipe where you left off.
Nutrition
Calories: 149kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 291mg | Potassium: 472mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1467IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 1mg