Garden Tomato Soup
A comforting soup made from slightly past expiration garden tomatoes.
Ingredients
- 4 large garden tomatoes
- 1 onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C).
2. Cut the garden tomatoes in half and place them on a baking sheet, cut side up.
3. Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
4. Roast the tomatoes in the oven for 25-30 minutes, until they start to caramelize.
5. Meanwhile, heat olive oil in a large pot over medium heat.
6. Add the chopped onion and garlic to the pot and sauté until translucent.
7. Remove the roasted tomatoes from the oven and let them cool slightly.
8. Once cooled, remove the skins from the tomatoes and roughly chop them.
9. Add the chopped tomatoes, vegetable broth, dried basil, and dried oregano to the pot.
10. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
11. Use an immersion blender or a regular blender to puree the soup until smooth.
12. Season with salt and pepper to taste.
13. Serve hot and enjoy!