Is there anything more nourishing and warming than a bowl of homemade soup?
Here’s a simple recipe to turn the abundance of summer tomatoes into a delicious soup. And don’t forget to make a grilled cheese with Voyageurs Bakehouse sourdough for dipping!
With SLO CSA shares you can get the tomatoes, garlic, onions, carrots, and basil for this recipe.
Prep: 30 minutes | Cook: 2 hours
INGREDIENTS
- 3 lbs tomatoes, halved
- 1 medium onion, quartered
- 1 large carrot, cut in large chunks
- 8 garlic cloves
- 2 cloves garlic, minced
- 1/2 c thinly diced onions or shallots
- ¼ c finely chopped fresh basil
- 3 T olive oil
- 1 T Italian seasoning
- 1 t onion powder
- 2 c heavy cream
- 4 c chicken broth
- Salt and pepper
DIRECTIONS
- Preheat the oven to 350 degrees °F.
- Spread tomatoes, garlic, onions, and carrots onto a rimmed sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 30-40 minutes until juices run out.
- Pour contents into a large stock pot and add broth and seasonings.
- Simmer on medium-low for 30 minutes, stirring occasionally.
- Blend with an immersion blender.
- Stir in basil and cream. Continue to simmer another hour.
- Add salt and pepper to taste.
- Serve with crunchy bread or grilled cheese sandwiches.
Items Available from SLO:
You can get organic and local ingredients for this recipe with a SLO CSA share. We have tomatoes, garlic, onions, carrots, and basil.