I posted a picture to Instagram recently of one of my favorite meals, tomato soup and grilled cheese.
Claire requested the recipe so I figured I’d make a post out of it. I’ve found that homemade tomato soup is one of the easiest things ever to make! My recipe is basically inspired by this soup which I initially found from Cup of Jo and pinned to Pinterest but the original recipe is from Smitten Kitchen.
Here are the basics for the easiest tomato soup ever.
Roasted Tomato Soup (recipe cut to serve two):
1 ½ pounds plum tomatoes
1 tablespoon olive oil
2 large unpeeled garlic cloves (kept the same as I love garlic)
½ teaspoon of finely chopped or ¼ teaspoon dried thyme
¼ teaspoon dried crushed red pepper (also remained the same and adds a nice spiciness)
2 cups vegetable stock
Preheat oven to 400 degrees.
Wrap garlic cloves in a tight foil packet
Cut tomatoes length-wise and place half-side up on a foil-wrapped cookie sheet
Sprinkle generously with approximately ½ tablespoon of salt and any pepper to taste
Place garlic packet in the middle of the pan
Roast until tomatoes are brown and tender, about an hour. Cool slightly.
Unwrap garlic packet and peel garlic.
Transfer garlic cloves, tomatoes, and any juices to food processor.
Pulse until tomatoes are a chunky puree (I pulse mine until pretty smooth because I don’t like tomato “chunks”).
Transfer mixture to a medium pot; add thyme, red pepper, and vegetable stock
Cook uncovered for about 25 minutes until thickened.
I don’t find that I have to make any adjustments to spices when it’s done, but taste and make to your liking. I do find it to be pretty spicy which D and I enjoy. Cut back on the red pepper if you don’t like spiciness.