Fall is definitely here and it seems as though winter is swiftly approaching. With the cool, crispness of the weather it seemed only right to make a nice bowl of soup. Although I’m partial to Campbell’s, I decided to experiment with my cooking abilities and create a pot of tomato soup from scratch (you heard me – from scratch).
I’ve mentioned in earlier posts that I’m not much of a cook (I tend to overcook, overheat, undercook…really anything that can possibly go wrong, usually does when I step foot in the kitchen); however, I was pleasantly surprised with the way this soup turned out. It was awesome!
I actually spotted the recipe on my friend Jen’s blog and boy, was I glad I did. This soup was so amazing. It had great flavor and was just what Marty and I needed after a long day of work and school.
Thanks for the awesome recipe idea Jen!
Roasted Tomato Soup
(adapted from this recipe)
2 lbs. cherry tomatoes
3 teaspoons minced garlic (I used 3 tbsps – Marty and I love garlic!)
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
5-6 large basil leaves
2 cups chicken broth
1/2 cup of skim milk
1/4 cup parmesan cheese
Preheat oven to 375 degrees. Place tomatoes, onion, garlic and basil to cooking pan. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Bake for 45 minutes. Place roasted vegetables, broth and milk into a blender. Blend until desired texture. Sprinkle Parmesan cheese on top (if desired).