The Garden Girl’s Soup
A deliciously comforting & easy tomato soup.
While one of my best friend’s mom was in town, she cooked us an early Thanksgiving meal from scratch. It was absolutely delicious, but more importantly, we had a great time making it together. Thus sparked the idea for weekly family supper’s from scratch. Our first official week was after the Iron Bowl, which is a HUGE deal in Alabama, so we decided to go with something simple to make. If you miss your mom’s cooking or are just tired of having ramen every night, enjoy this quick and flavorous recipe.
What you’ll need:
8 Beefsteak Tomatoes
1/2 Onion
2 Garlic Cloves
Fresh Basil
Oregano
Paprika
2 TBS Olive Oil
1/2 Cup Vegetable Broth
1/2 Cup Heavy Whipping Cream
Serves 4-6
Prep:
Chop tomatoes, dice onions and garlic cloves.
Add equal parts paprika, oregano, and salt together.
Heat vegetable broth and whipping cream (season as desired) in a large pot
Cooking:
Put the tomatoes, onions, and garlic onto a baking tray (should be one layer, it took me two trays).
Lather mixed vegetables with olive oil.
Dust the vegetables with seasoning mixture from earlier.
Roast in oven for 25 minutes, or until soft, at 425 degrees.
Remove from oven when tomatoes are softened; let cool, then add vegetable mixture to blender. Purée mixture, or blend until smooth.
Add purée to broth/whipping cream; stir and season to desired flavor.
Pairs wonderfully with grilled cheese. For our dinner, we made sourdough grilled cheese with a nice provolone!
As previously said, this was our first girl’s dinner and everyone absolutely adored it. We curled up in the living room and enjoyed this yummy supper while watching La La Land. Whether you need a last minute hosting meal, have finals coming up, or merely need a break from elaborate suppers, this soup is the perfect cold weather comfort.
