TOMATO SOUP

Made for Lou’s fam in Mangawhai using fresh tomatoes and fresh herbs from her Mum’s garden. YUM!! Would recommend going to a farmers market or something if you want to make this one, store bought tomatoes just won’t taste as good!

Ingredients  

1x2x3x

• ▢3 pounds fresh ripe tomatoes

• ▢4 cloves garlic peeled

• ▢½ onion diced

• ▢½ red bell pepper diced

• ▢2 tablespoons olive oil

• ▢salt & pepper to taste

• ▢½ teaspoon dried basil

• ▢½ teaspoon dried oregano

• ▢2 cups chicken broth

• ▢2 tablespoons fresh herbs basil/parsley/oregano

• ▢fresh basil & parsley for serving

• ▢¼ cup parmesan cheese optional garnish

• ▢½ cup heavy cream optional

Instructions 

• Preheat oven to 450°F.

• Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).

• Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.

• Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

• Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.

• Top with parmesan cheese, croutons or a drizzle of heavy cream.