I made soup for the masses! Here is a recipe that will serve 6. I like to add different types of tomatoes when making a soup. If you are making this as a dip I only add cherry tomatoes, I don’t blend it smooth. I take a fork and mash it a little after you take it out of the oven, then use bread to dip with.

Tomato Soup Recipe
In a roasting pan add about 24 oz container of tomatoes. The more tomatoes you use, the more soup you will make.
Sometimes I add a yellow onion and red bell pepper
Drizzle with Olive Oil
Season with Salt, Pepper, and Oregano
Cut the top off a bulb of garlic, exposing the cloves, set it cut-side down in the pan
Roast in the oven at 400 degrees for about 25 min or until the tomatoes blister
Remove the garlic bulb and squeeze out the softened garlic cloves
Add burrata cheese, slice down the center to open
drizzle with balsamic glaze
sprinkle on fresh chopped basil
at this point you can serve as a dip, or use a blender and blend until smooth and serve as a soup.

I like to add two bulbs of garlic when roasting, one for the soup, and one to make a compound for grilled cheese.

Butter Compound
1 stick of soften butter
1 bulb of roasted garlic smashed
1 tsp rosemary, thyme, basil, parsley,
mix it all up and spread on your grilled cheese.

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12 Comments

  1. Freshly made soup is my favourite comfort food. I’m allergic to Garlic so I would replace it with red bell peppers instead. This soup looks yummy.