The fall is full of little enjoyments; wearing a cozy pair of wool socks, picking out the perfect pumpkin at the patch, playing in a pile of leaves, and making delicious soups to warm up! When my neighbor gave me some super ripe heirloom tomatoes from her Mother’s garden, I knew just what to do with them.
This tomato soup is easy to execute and very versatile, as you can use it as a pizza or pasta sauce as well.
Start by placing your tomatoes (the riper the better), red pepper, onion, garlic, and freshly chopped oregano and basil on a cookie sheet with a small lip. Next, drizzle olive oil and a touch of balsamic vinegar over the top. Season with salt and pepper.
Place into an oven preheated to 350 degrees and bake for 1 hour.
The smell in your house should have you and your neighbors drooling. Remove from the oven and dump contents carefully into a blender or food processor and blend until smooth.
Add in 1 1/2 cups half n’ half or whole milk.
After blending, add salt and pepper to taste. It is delicious just as it is, however I like to make the soup in advance and store it in the fridge for a few hours before serving. It gives all the ingredients a chance to meld together and gives me a chance to clean up before serving. Re-heat the soup in a sauce pan right before serving.
Sprinkle on some fresh parmesan cheese and serve with nice chunk of bread or a perfectly toasted, melty, grilled cheese sandwich! Give our Easy Peasy french bread recipe a shot.
Enjoy your soup-er supper foodie friends!
- 5-6 pounds tomatoes, halved or quartered depending on size.
- 1-2 red bell peppers
- 1 white or yellow onion
- 4 cloves garlic
- 2 T chopped fresh basil
- 1 T chopped fresh oregano
- 1 T salt
- 1 tsp pepper
- 2 T olive oil for drizzling
- 1 T balsamic vinegar
- 1 1/2 cups half n half
- Cut tomatoes into halves or quarters and place onto a baking sheet
- Cut red peppers and onions into large chunks and them to the baking sheet
- Peel garlic and place whole cloves onto the baking sheet
- Drizzle all ingredients with olive oil and balsamic vinegar
- Sprinkle on the fresh chopped herbs, salt, and pepper
- Bake for 1 hour at 350 degrees
- Remove baking sheet from oven and empty contents into a blender or food processor
- Blend until smooth
- Add the half n half and blend until it is well incorporated
- Heat in a sauce pan to desired temperature, sprinkle with parmesan cheese and serve