Tomato Soup
An incredible soup with a deep, roasted tomato flavor. The soup is thick and creamy but does not use any cream or butter.
This soup pairs perfectly with sourdough bread.
Ingredients
- 12 Roma Tomatoes (or other tomato type that is in-season)
- 1 Yellow Onion
- 2 Bell Peppers
- 1 teaspoon of Sea Salt
- 0.5 teaspoon of Black Pepper
- 3 tablespoons of Extra-Virgin Olive Oil
- 1/4 cup of Water
Directions
- Preheat the oven to 450 degrees (Fahrenheit).
- Wash all the vegetables.
- Slice the tomatoes into halves and remove the stem end (where the tomato was attached to the tomato plant).
- Roughly chop the bell peppers and the onion into large chunks.
- On a large baking sheet, add the tomatos, bell peppers, and onions. Season with the salt and pepper.
- Drizzle the olive oil over the vegetables and mix the vegetables with your hands to coat the vegetables in the olive oil.
- Roast the vegetables in the oven for 25 minutes.
- Take the vegetables out of the oven and let them cool for a few minutes.
- Add all the vegetables (including any liquid on the sheet pan) and the water to a blender.
- Blend for 30 seconds until the vegetables are blended with still some chunky pieces.
- Serve in a soup bowl with bread!
Tips
- Use ripe, in-season tomatoes for the best flavor.
- Try to hae the inside of the tomatoes facing up on the baking sheet when adding the salt and pepper.
- I enjoy the soup being slightly chunky, but the vegetables can be blended longer for a smoother consistency.