Garden Fresh Tomato Basil Soup

When someone throws tomatoes at you, make this and pair with grilled cheese.  It’s knock-your-socks-off good and perfect for a fall football day. 

Ingredients

3 lbs fresh tomatoes, any kind (no need to seed or peel)

1 red bell pepper 

4 cloves garlic, roughly chopped

1/2 yellow onion, diced

4 T fresh basil, chopped

2 T fresh oregano, chopped

1 T balsamic vinegar

EVOO

S+P

A pinch of sugar if your tomatoes aren’t sweet enough

1/3 – 1/2 cup of heavy cream to your liking

Directions

Preheat your oven to 400 degrees. 

Cut the tomatoes in half and place on a rimmed baking sheet. Seed and cut the red pepper in half and add to the baking sheet. Drizzle with EVOO and some salt. Roast for 45 minutes. 

Cook the onion and garlic in the pot you’d eventually like the soup in.  

Add the onions, garlic, and all tomatoes to a blender or food processor and make it smooth.  

Pour back into the pot and add the herbs, balsamic vinegar, cream and S&P to taste.  You won’t even need to heat it back up.  

Serve!

From willlcookforfriends.com 

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