We have had some crazy weather here in Pennsylvania this fall. I had a ton of green tomatoes on my plants and just couldn’t bring myself to pull them yet. I’m glad I didn’t because we had a heat wave and hit 80*, with a few days of mid-high 70s that turned the last of my green tomatoes! I wasn’t ready or wanting to sauce them, and instead decided to try my hand at roasted tomato soup. It came out perfectly with rave reviews from the tiny humans.
Recipe:
A bunch of tomatoes: I like to use various kinds for robust flavor
1 medium onion
A few garlic cloves- let Holy Spirit lead you on this one
1/2 cup milk, half and half, or heavy cream
Handful of herbs (basil is the usual)
- Directions
- Pre-heat your oven to 425
- On a roasting pan or large dish, quarter your tomatoes and onion, and crush your garlic. Add to your dish and drizzle with olive oil, salt, and pepper.
- Roast for about an hour. At the 30min mark I mixed it around a bit
- Remove from the oven and using a slotted spoon, move your roasted veg to a blender or food processor. Add in your dairy of choice and herb. I used fresh-dried basil from the garden.
- At this point you can serve or put it on the stove to cook down a bit more to thicken it up. Totally your call. We ate it right away!
- Top with your favorite tomato soup toppings- I like sour cream and cheese. We served it with a hearty grilled cheese of homemade bread and fresh farm cheese.
Not only is this so good it soothes the soul, the tiny humans happily slurped it down, and it was wildly easy! I’m happy to have frozen tomatoes in my freezer because I will definitely be making big batches of this to freeze and have on hand in the coming weeks.
The Nurtured Bee 