Roasted Tomato Soup – Creamy, Zesty and perfect for Fall! #soupseason #tomatosoup #food #fallrecipe
[Music] You know, you know, my brother [Music] in the spending like they owe me. Got to stay select. Don’t come out of me. Better come correct. Different lives that we lead them in the night. Can’t check in. I know you fing let it go.
Fall is here which means one thing: Soup Season! Cozy up with the ultimate fall comfort food — Roasted Tomato Soup! Slow-roasted tomatoes blended into a silky, flavorful soup that’s perfect for chilly nights. Pair it with a grilled cheese sandwich and you’ve got the coziest autumn dinner!
Full Recipe Below:
Ingredients
3-4 Ripe Roma Tomatoes 1 1/2 Pint Cherry or Grape Tomatoes 3 Bell Peppers 2 Medium Yellow Onions 2 Whole Garlic (unpeeled) Fresh Rosemary Fresh Thyme Salt and Pepper to taste 2 tbsp Olive Oil 2 Cups Vegetable Broth 1/2 Cup Cream 1/2 Cup Fresh Basil Leaves Rye Bread or Sour Dough Bread Mozerella Cheese 2 tbsp Butter
Process
1. Roast Everything. In a baking pan or tray, spread out Tomatoes, facing sliced Side up, grape tomatoes, bell peppers, onions and garlic. Add few rosemary leaves and Thyme Leaves and drizzle a generous amount of Olive Oil. Sprinkle with salt and pepper. Preheat the oven to 380 F. Bake for 40-50 min or until soft and tender.
2. Once baked, let it cool for 10-15 min. We need it cooled down before transferring to a blender.
3. Put it together. Transfer everything to a blender. Squeeze out the softened garlic. Adjust salt and pepper as needed. Add some smoked paprika for added spice. We will now add the vegetable broth and cream along with some fresh basil leaves. Blend on low speed until pureed.
4. Prepare the grill cheese sandwich. Use sour dough or Rye, I used Rye bread. Spread 1 tbsp Butter on a slice and add shredded mozerella on top. Close with another slice and toast in a pan with some melted butter. It will take 1-2 min on medium heat for the cheese to melt. Make sure to flip and squeeze to seal the sandwich.
5. Take out some of the soup in a serving bowl. Garnish with more cream and fresh basil leaves. You can also drizzle balsamic vinegar. Serve warm immediately with the grilled cheese sandwich.
Trust me, you don't want to miss this! Save this recipe for a chilly night this fall.
2 Comments
Fall is here which means one thing: Soup Season! Cozy up with the ultimate fall comfort food — Roasted Tomato Soup! Slow-roasted tomatoes blended into a silky, flavorful soup that’s perfect for chilly nights. Pair it with a grilled cheese sandwich and you’ve got the coziest autumn dinner!
Full Recipe Below:
Ingredients
3-4 Ripe Roma Tomatoes
1 1/2 Pint Cherry or Grape Tomatoes
3 Bell Peppers
2 Medium Yellow Onions
2 Whole Garlic (unpeeled)
Fresh Rosemary
Fresh Thyme
Salt and Pepper to taste
2 tbsp Olive Oil
2 Cups Vegetable Broth
1/2 Cup Cream
1/2 Cup Fresh Basil Leaves
Rye Bread or Sour Dough Bread
Mozerella Cheese
2 tbsp Butter
Process
1. Roast Everything. In a baking pan or tray, spread out Tomatoes, facing sliced Side up, grape tomatoes, bell peppers, onions and garlic. Add few rosemary leaves and Thyme Leaves and drizzle a generous amount of Olive Oil. Sprinkle with salt and pepper. Preheat the oven to 380 F. Bake for 40-50 min or until soft and tender.
2. Once baked, let it cool for 10-15 min. We need it cooled down before transferring to a blender.
3. Put it together. Transfer everything to a blender. Squeeze out the softened garlic. Adjust salt and pepper as needed. Add some smoked paprika for added spice. We will now add the vegetable broth and cream along with some fresh basil leaves. Blend on low speed until pureed.
4. Prepare the grill cheese sandwich. Use sour dough or Rye, I used Rye bread. Spread 1 tbsp Butter on a slice and add shredded mozerella on top. Close with another slice and toast in a pan with some melted butter. It will take 1-2 min on medium heat for the cheese to melt. Make sure to flip and squeeze to seal the sandwich.
5. Take out some of the soup in a serving bowl. Garnish with more cream and fresh basil leaves. You can also drizzle balsamic vinegar. Serve warm immediately with the grilled cheese sandwich.
Trust me, you don't want to miss this! Save this recipe for a chilly night this fall.
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Who's making this tonight?