Fresh Tomato Soup
Directions
- 1Cut the tomatoes in quarters, place them on a sheet pan lined with aluminum foil.
- 2Add the basil stems to the tray.
- 3Add the cherry tomatoes to the tray.
- 4Cut the onion and add it to the tray.
- 5Cut the garlic bulbs in half to expose the cloves, and add the cloves to the tray.
- 6Add a good amount of olive oil, balsamic vinegar, salt, pepper, and smoked paprika to the tray and mix everything well.
- 7Roast the vegetables in the oven at 400 degrees for about 40-45 minutes.
- 8Add the roasted vegetables to a blender.
- 9Add the basil, oregano, and goat cheese to the blender.
- 10Blend everything until smooth.
- 11Strain the mixture into a pot using a strainer.
- 12Add 1 cup of vegetable stock and smoked paprika to the pot and stir.
- 13Serve the soup in a bowl, and add parmesan cheese and chopped basil on top.
Ingredients
- 10 tomatoes
- 2 stems basil
- 1 container cherry tomatoes
- 1 onion
- 2 bulbs garlic
- 1 good amount olive oil
- 1 little drizzle balsamic vinegar
- 1 good amount salt
- 1 good amount pepper
- 1 good amount smoked paprika
- 1 cup vegetable stock
- 4 ounces goat cheese
- 1 handful oregano
- 1 lots parmesan cheese
- 2 bell peppers
Equipment
knifesheet panaluminum foilblenderstrainerpotwooden spoongrater
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