Some of my favorite childhood memories center around watching football on Sunday's with my dad and having grilled cheese and tomato soup for lunch! Back then, it was always Campbell's tomato soup from a can, and while that will always hold a special place in my heart, I knew I had to make my own. Boy was it worth it!
The smell in your house from roasting the tomatoes, onion, and garlic is just out of this world! Plus the longer you let the soup simmer, the more the flavor develops and the better it gets!
Prep Time: 20 minutes
Cook Time: 60 minutes
Serves: 6
Ingredients:
8 Roma Tomatoes
1 Yellow Onion
1 head of Garlic
¼ cup Olive Oil
1 tbsp Sugar
6 Basil Leaves
1 cup Heavy Cream
2 tbsp Butter
3 tbsp Gluten Free Flour
2 cups Broth of choice
Salt & Pepper to taste
Preheat your oven to 425F and line a baking sheet with parchment paper or foil.
Quarter the roma tomatoes and the yellow onion. Slice the top off the garlic head. Scatter produce across the baking sheet.
Drizzle the veggies with olive oil and a dusting of salt & pepper.
Cook in the oven for 20-25 minutes or until the tomatoes soften and the onions begin to char.
Blend the tomatoes, onion and garlic in a food processor or blender for 30 seconds. Then add in the sugar, basil leaves, and heavy cream and blend for up to a minute or until mixture is smooth.
Place a pot on the stove over medium heat and add in your butter. Once the butter has melted, sprinkle in the flour and whisk until golden brown. Deglaze with the broth of your choice.
After your roux base has been created, pour in your blended tomatoes, onion, and garlic. Stir to combine.
Let simmer for at least 30 minutes (the longer the better) and enjoy!
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