Creamy tomato and garden vegetable soup

Name: Creamy tomato and garden vegetable soup
Cuisine: American
Ingredients: 5 bs tomatos; 1 lg onion (thin sliced) you’ll be caramelizing them; 1 head garlic, chopped in half; 1/2 c fresh basil- reserve several nice leaves for garnish and chiffinade them; 1 tbsp oregano; 1/4 c fresh parsley, reserve 1 tbsp for serving; 3 cups chicken broth- any broth works; 1.5 c cream + 1 tbsp per finished bowl; Toppings- cream, cheese of any kind, lemon wedge, chives, sour cream, croutons, bacon- options are endless; 1 red pepper quartered; 2 tbsp butter

Emily Reiter @notsoablemama

There are 1000 variations on this recipe. You can keep it simple by throwing all your veggies in the oven to roast, or you can caramelize the onions and add them back into the roasted veg. You can also add most vegetables- as long as you prepare them properly.
You want to use the most flavorful tomatoes you can find. I’m usually drowning in cherry and grape tomatoes, so i usually use those. This is the perfect recipe for any tomatoes that are almost overripe. I like using many types of tomatoes, to enhance the flavor profile.

Emily Reiter @notsoablemama

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Ingredients

5bs tomatos
1lg onion (thin sliced) you’ll be caramelizing them
1 headgarlic, chopped in half
1/2 cfresh basil- reserve several nice leaves for garnish and chiffinade them
1 tbsporegano
1/4 cfresh parsley, reserve 1 tbsp for serving
3 cupschicken broth- any broth works
1.5 ccream + 1 tbsp per finished bowl
Toppings- cream, cheese of any kind, lemon wedge, chives, sour cream, croutons, bacon- options are endless
1red pepper quartered
2 tbspbutter

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Steps

1

In a baking dish, add your tomatoes- cut any large ones into smaller pieces, chopped red pepper and garlic. Coat with olive oil and cover. Bake at 450, for 45 min- 1 hr or until tomatoes are soft. Once it’s done, take the garlic halves out and squeeze the garlic back into the tomatoes
2

While the veg cook, melt 2 tbsp of butter and once melted, add your onions and a pinch of salt and pepper. Caramelize them which will take at least 30 min- don’t let the heat get too high
3

To a soup pot, add the roasted veg, caramelized onion, chicken stock and herbs and mix until combined
4

Using an immersion blender, regular blender or if you prefer chunky soup, skip this step and just use a wooden spoon to mash some of the veggies- blend the soup until you reach your desidesired consistency
5

Add the cream and bring to a simmer. Taste and add more salt and pepper. It’ll thicken as it cooks and the flavors will marry, but you could eat it now.
6

If I have the time, I like to let it simmer for 30 min. This gives me plenty of time to decide what toppings I want. Usually, I’ll toast up some croutons, sprinkle some parm or mozzarella or cheddar