Tomato Soup and Grilled Cheese are is favorite comfort food for busy weeks. While we normally go for the cartons of tomato soup, this recipe is quick, easy, and tastes very fresh.
Ingredients:
-12 fresh plum tomatoes
-1 onion, diced
-1 red bell pepper, diced
-6 cloves garlic, minced
-2 tbsp olive oil
-1 tbsp Italian Seasoning
-Salt and Pepper to taste
-4 cups chicken or veggie broth
-1 cup milk or heavy cream, optional
-1 tbsp crushed red pepper flakes plus more for garnish
-1/4 cup Parmesan cheese
Instructions:
1. Preheat the oven to 350 degrees.
2. Cut the tomatoes into four pieces each. Put tomatoes, onions, red pepper, garlic, olive oil, Italian Seasoning, and salt and pepper on a baking sheet. Mix ingredients together.
3. Bake the veggies for 30 minutes, half way through cooking min the veggies around. After 30 minutes, turn the oven to a high broil. Broil the veggies for 4-5 minutes, or until the tomatoes begin to brown. Take out the tomatoes and allow them to heal.
4. When the tomatoes have cooled, peel the skin off the tomatoes as best you can using your fingers and/or a paring knife. Discard tomato skins. (Optional, you can also keep the skins on the tomatoes)
5.In a large saucepan, heat up chicken or veggie broth and add veggies and their juices. Using an emulsion blender, blend the soup until smooth. You can also add the veggies immediately to a blender and add it to the broth.
6. Add crushed red peppers and milk or heavy cream and blend until the soup is fully combined.
7. Serve while hot topped with Parmesan cheese and red pepper flakes.
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