Fresh Tomato Soup

45 mins
Serves 2
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Directions

  1. 1Cut the tomatoes in quarters, place them on a sheet pan lined with aluminum foil.
  2. 2Cut the tomatoes in quarters, place them on a sheet pan lined with aluminum foil.
  3. 3Cut the tomatoes in quarters, place them on a sheet pan lined with aluminum foil.
  4. 4Add the basil stems to the tray.
  5. 5Add the basil stems to the tray.
  6. 6Add the basil stems to the tray.
  7. 7Add the cherry tomatoes to the tray.
  8. 8Add the cherry tomatoes to the tray.
  9. 9Add the cherry tomatoes to the tray.
  10. 10Cut the onion and add it to the tray.
  11. 11Cut the onion and add it to the tray.
  12. 12Cut the onion and add it to the tray.
  13. 13Cut the garlic bulbs in half to expose the cloves, and add the cloves to the tray.
  14. 14Cut the garlic bulbs in half to expose the cloves, and add the cloves to the tray.
  15. 15Cut the garlic bulbs in half to expose the cloves, and add the cloves to the tray.
  16. 16Add a good amount of olive oil, balsamic vinegar, salt, pepper, and smoked paprika to the tray and mix everything well.
  17. 17Add a good amount of olive oil, balsamic vinegar, salt, pepper, and smoked paprika to the tray and mix everything well.
  18. 18Add a good amount of olive oil, balsamic vinegar, salt, pepper, and smoked paprika to the tray and mix everything well.
  19. 19Roast the vegetables in the oven at 400 degrees for about 40-45 minutes.
  20. 20Roast the vegetables in the oven at 400 degrees for about 40-45 minutes.
  21. 21Roast the vegetables in the oven at 400 degrees for about 40-45 minutes.
  22. 22Add the roasted vegetables to a blender.
  23. 23Add the roasted vegetables to a blender.
  24. 24Add the roasted vegetables to a blender.
  25. 25Add the basil, oregano, and goat cheese to the blender.
  26. 26Add the basil, oregano, and goat cheese to the blender.
  27. 27Add the basil, oregano, and goat cheese to the blender.
  28. 28Blend everything until smooth.
  29. 29Blend everything until smooth.
  30. 30Blend everything until smooth.
  31. 31Strain the mixture into a pot using a strainer.
  32. 32Strain the mixture into a pot using a strainer.
  33. 33Strain the mixture into a pot using a strainer.
  34. 34Add 1 cup of vegetable stock and smoked paprika to the pot and stir.
  35. 35Add 1 cup of vegetable stock and smoked paprika to the pot and stir.
  36. 36Add 1 cup of vegetable stock and smoked paprika to the pot and stir.
  37. 37Serve the soup in a bowl, and add parmesan cheese and chopped basil on top.
  38. 38Serve the soup in a bowl, and add parmesan cheese and chopped basil on top.
  39. 39Serve the soup in a bowl, and add parmesan cheese and chopped basil on top.

Ingredients

  • 10 tomatoes
  • 10 tomatoes
  • 10 tomatoes
  • 2 stems basil
  • 2 stems basil
  • 2 stems basil
  • 1 container cherry tomatoes
  • 1 container cherry tomatoes
  • 1 container cherry tomatoes
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 bulbs garlic
  • 2 bulbs garlic
  • 2 bulbs garlic
  • 1 good amount olive oil
  • 1 good amount olive oil
  • 1 good amount olive oil
  • 1 little drizzle balsamic vinegar
  • 1 little drizzle balsamic vinegar
  • 1 little drizzle balsamic vinegar
  • 1 good amount salt
  • 1 good amount salt
  • 1 good amount salt
  • 1 good amount pepper
  • 1 good amount pepper
  • 1 good amount pepper
  • 1 good amount smoked paprika
  • 1 good amount smoked paprika
  • 1 good amount smoked paprika
  • 1 cup vegetable stock
  • 1 cup vegetable stock
  • 1 cup vegetable stock
  • 4 ounces goat cheese
  • 4 ounces goat cheese
  • 4 ounces goat cheese
  • 1 handful oregano
  • 1 handful oregano
  • 1 handful oregano
  • 1 lots parmesan cheese
  • 1 lots parmesan cheese
  • 1 lots parmesan cheese
  • 2 bell peppers
  • 2 bell peppers
  • 2 bell peppers

Equipment

knifesheet panaluminum foilblenderstrainerpotwooden spoongrater