Who doesn’t love a classic tomato soup? This may be a simple recipe, but it’s never out of fashion. Full of the warmth of roasted onions, tomatoes, and pepper, it’s sure to provide a comforting hit of nostalgia. Thanks to CSA member Sharon Buffett for whipping this up and sharing.
Roasted Tomato and Pepper Soup
Ingredients
- Olive oil to coat veggies
- Tomatoes as many as you've got to spare!
- 1 sweet pepper or more if you've got them
- 3 onions diced
- 1 bulb garlic
- 1 handful basil
- Chicken or vegetable stock to cover
- Salt to taste
- Pepper to taste
Instructions
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Preheat oven to 250F.
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Dice tomatoes, pepper, and onion. Add to a baking sheet with a drizzle of oil. Trim the top off of a whole bulb of garlic, or separate into cloves and add to the veggie. Add basil.
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Roast vegetables until all are tender, stirring occasionally to prevent burning.
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Add roasted vegetables to a large pot. Squeeze garlic from husks. Add stock to cover vegetables, then blend with an immersion blender until smooth.
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Cook on medium heat until warmed through. Season with salt and pepper as desired, then serve!