Have you ever taken a spoonful of food and tasted each ingredient that went into making it? This dish was precisely what occurred to me when I came up with it. Oh my goodness, this soup is fantastic! Fresh ingredients are crucial here. These tomatoes were exposed to the sun and the dirt, and I swear I could taste them. Oh, sure, in case you were wondering. And I was. You are aware if you know. I’ll demonstrate how I made this thing for you.
WHAT’S IN THIS STUFF?
Tomatoes: Roma tomatoes are the preferred variety for this soup. Yet I was fortunate to have these lovely, nutrient-rich, vine-ripened beauties! These had to go into the soup, I knew. I cut them in half and put them in a baking dish. For a little extra sweetness, I also add cherry tomatoes. Don’t keep those adorable little ones!
Onions: In tomato soup recipes, sweet onions are so often overlooked. They are delicious in this soup, so pay attention. The acidity of the tomatoes and the additional natural glucose work together to balance the flavors.
Garlic: As garlic tends to overwhelm dishes, I was careful not to use too much. My garlic bulbs were teeny tiny. So I employed two. Perfect if you have a typical-sized bulb. Only one will be required. When I roast my garlic, I feel posh. This calls for it.
Spices: When developing a recipe, this is usually my favorite step. I enjoy making spice mixtures. Nonetheless, I wanted to give the tomatoes the spotlight in this soup. Black peppercorns and red pepper flakes work well together in this dish. Furthermore, add a teaspoon of oregano and a little onion powder. I was hoping you could use my salt measurement as a benchmark. I need to familiarize myself with your palate.
GRILLED CHEESE IS MANDATORY!
In this soup, grilled cheese represents the bride. You require it! A complete experience. Just trust me. Making buttery, garlic-herb bread, toasty, smoky gouda cheese, and crouton grilled cheese bites elevated it to a new level. I’m at a loss for words to express it. This combination is INCREDIBLY wonderful. I purchased the bread at Walmart. Thank you very much.
Roasted Tomato Soup Recipe
This tomato soup is the best I’ve ever eaten! Every component in a spoonful should be tasted. Ideal for dipping gouda grilled cheese sandwiches.
Time spent on preparation is 5 minutes, cooking is 55 minutes, and there are four servings.
Ingredients:
– 8 Roma tomatoes or five vine-ripened tomatoes;
– 8 oz. cherry tomatoes
– 1 garlic bulb
– half a sweet onion
– 2 tablespoons of extra virgin olive oil
– 1 teaspoon of salt
– 1 teaspoon of black pepper, ground
– 1 teaspoon of red pepper flakes
– 1/8 teaspoon oregano
– 1 teaspoon of onion powder
– 1 roasted red bell pepper
– 2 cups chicken stock
– 4 fresh basil leaves
– 2 tsp. granulated sugar
– Unsalted butter, 1 TBS
– heavy cream, as desired.
Instructions:
1- Set the oven to 400°F.
2- Split the cherry tomatoes in half and add them to the casserole dish.
3- Chop the tips off the garlic and add the bulb intact.
4- Add the chopped onions and sprinkle the olive oil over everything.
5- Add the granulated sugar, salt, black pepper, red pepper flakes, oregano, and red pepper flakes.
6- Roast for 40–45 minutes in the oven.
7- Gently pour the casserole dish’s contents into a stockpot.
8- Add the chicken stock, basil leaves, and roasted red bell pepper.
9- Use an immersion blender until the mixture is smooth; do not over-blend.
10- minutes of low heat simmering.
11- Taste and adjust seasoning.
12- Serve with heavy cream if desired.