Who doesn’t love tomato soup and grilled cheese sandwiches?
Even better when it’s home-made.
This recipe and photos are by KGphotography.
Also known as my beautiful daughter Kiersten. She has become such a strong and talented woman. I couldn’t be more proud of her.
Kiersten set out to recreate the tomato soup from one of her favorite restaurants. She says it wasn’t the same but I think it was just as good if not better!
- 4 lbs Roma Tomatoes
- 3 to 4 Cloves Fresh Garlic
- 1 Onion
- Salt and Pepper
- Fresh Basil
- Chicken Broth or Vegetable Stock
- Half and Half
- Shaved Parmesan Cheese
Give tomatoes, onions, and garlic a quick chop. Line a baking sheet with foil and lightly coat with olive or coconut oil. Place tomatoes, onions, and garlic on the sheet. Drizzle with a little more olive oil. Salt and pepper the tomatoes. Tear or cut leaves of Basil and sprinkle over tomatoes.
Roast tomatoes in the oven at 285 degrees for about 45 minutes to an hour.
I could eat them just roasted. So yummy!
Once the tomatoes are roasted put a small amount ( with the onions and garlic) in a blender and puree. ( If you have one of those handheld blenders that would work great) I’m not a fan of a ton of appliances myself and I find it hard to hold a lot of them now days so I just have a few basics. Add Chicken broth or stock as needed to thin enough to puree. Strain blended tomato mixture to remove any chunks that might not blend. Repeat until you have blended all of the tomatoes.
In a large pot bring the blended tomatoes to a boil and then reduce the heat to simmer. Add half and half to desired creaminess. Add more salt and pepper if needed. Continue simmering for 30 minutes.
Make grilled cheese sandwiches and serve soup garnished with fresh Basil and shaved Parmesan cheese.