Fresh Tomato Soup

It's no secret that everyone has noticed the change in the weather. Of course it's bittersweet that the summer's end is creeping up on us - but I can honestly say I'm not in a state of panic like some of you might be. I'm enjoying the crisp cool breeze flooding into my house windows and bringing in that freshness that we all love. The moments when I can throw on a comfy sweater and my jeans to go for a nice evening walk with my boys is absolute bliss to me. We all knew this time would come. So in cool days such as these - make soup. At least that's what we did anyway. 

Tomatoes and basil are a few things that we definitely haven't been without this summer. Ben loves heading into the backyard in the mornings and coming through the door with handfuls of tomatoes. I'm sure if it were up to him he would turn our entire backyard into one huge garden. I'm sure Landon would have something to say about that if he did. 

Of course we love eating them in salads and just fresh of the plants - but there is nothing quite like homemade tomato soup. For those of you that have an overabundance of tomatoes...try this soup out. It's delicious!

Ingredients:

3 lbs of Fresh Tomatoes, halved

1 large onion, peeled and quartered

10 Cloves of Garlic, peeled

1 cup of Fresh Basil

1 Tbsp of Balsamic Vinegar

1 tsp of Sugar

2 tsp of Dried Oregano

4 Tbsp of Olive Oil

1 cup of Vegetable Stock

Salt and Pepper, to taste

Pinch of hot pepper flakes (optional)

1) Preheat the oven to 425 degrees.

2) Cut tomatoes in half. In a 9x13 inch baking dish, add all your ingredients except the vegetable stock, toss all together to make sure the oil has coated all of the veggies.

3) Roast the tomatoes for about 1 hour and 15 minutes making sure to give them a toss a couple times.

4) Leave the veggies to cool to room temperature, place your mixture in a blender and puree until smooth, you can also use an immersion blender for this but it might not be as smooth.

5) If you’re using a powerful blender, you won’t need to strain the soup, if however you have big pieces of tomato peel throughout your soup, strain it.

6) Place the creamy mixture in a saucepan, add the stock (add as much as you would like, it’s up to you how thin you like your soup), bring to a boil and let it simmer for about 5

Thanks for reading! Have a good week everyone!

S