I had so many tomatoes this week – there was no way I was going to eat them all raw. What to do? My first thought was to make a soup. It freezes well and can double as a sauce for meatballs or other things. So off I went roasting some tomatoes along with some other ingredients I had kicking around. The result? A nice soup that the whole family enjoyed.
- Enough tomatoes to fill a large cookie sheet or roasting pan – any kind
- Olive oil
- 1 bulb of garlic
- 1 onion
- 2 cups of bone broth / veggie broth/ chicken broth / whatever broth you have on hand
- 1/2 can of tomato paste
- Spices: you can be creative, add up to 2 tsp of whatever mix you like. Examples include:
- Basil + oregano
- Rosemary + thyme
- Garam masala
- Salt and pepper to taste
- 1 can of full fat or half fat coconut milk
- Heat oven to 375.
- Cut up tomatoes into quarters and drizzle with olive oil and salt and pepper
- Cut the top of the bulb of garlic. Drizzle with olive oil and cover with foil
- Cut up onion and drizzle with olive oil
- Roast all veggies for about 45 minutes (note the onion will need to be taken out a bit earlier.)
- Place all roasted veggies with all the other ingredients in a large pot.
- Bring to boil – then blend with an immersion blender.
- Salt and pepper to taste.
This soup freezes very well – and can double as a sauce rather than a soup!