This recipe draws on fresh for summertime ingredients. Freshly picked heirloom tomatoes straight from the garden into this light and refreshing soup. A quick and easy weeknight recipe.
Step by step instructions:
First pre heat oven to 400 degrees.
Take 5lbs of a mixture of heirloom tomatoes feel free to use all different verities. Some on the vine some yellow and cherries whatever you have on hand. 1/4 the big tomatoes leave the cherries whole.
Next smash 5 garlic cloves.
Quarter 1 red onion.
Add 4 springs of fresh thyme.
In a large bowl toss all ingredients with
1 tablespoon sea salt
2 teaspoons fresh cracked black pepper
2 tablespoons extra virgin olive oil
Roast for 1 hour until tomatoes have released there juices and garlic and onion have slightly caramelized.
Next in a large sauce pot heat 4 cups veggie stock store bought is ok but not great. Check out my veggie stock recipe to elevate this dish to another level.
Then add roasted all roasted tomatoes and veggies to stock. Remove the thyme.
Next take an immersion blender and blend until smooth. Or put in food processor/vitamix. Put soup back in the pot and simmer for 25 minutes on low heat so flavors marry. Season to taste.
Serve with my kale pesto grilled cheese or just a crostini enjoy.
Check out this recipe on Youtube!
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