Fall is soup season for us! Lots of veggies coming out of the garden, some we keep for winter and many end up in yummy warm bowls of love. Dad has canned 23 cans of tomatoes for the winter and now I get to cook with what’s left. There was still a box of beautiful ripe San marzanos left so I peeled about 30 of them.
Last night I made a Creamy Roasted Garlic and Tomato Soup with grilled cheese sandwiches made on homemade bread. Next time I would double the amount as there wasn’t any for left overs and I wish there was, it was so good!
This soup was packed with flavour and really easy to make, because I roasted everything in the oven it was pretty hands off, I went outside to play with the kids while it cooked.
Creamy Roasted Garlic and Tomato Soup:
First peel your tomatoes
Cut an X into the bottom of each tomato then put them into boiling water for 30 seconds, then put them into a bowl of cold water.
You can easily peel the skin off then
I used about 30 tomatoes
Place them in a roasting dish with some fresh herbs, I only had thyme, oregano and rosemary on hand as my basil died in the frost.
Break open a whole bulb of garlic and place peeled cloves in with tomatoes
Drizzle with olive oil and salt and pepper
Bake in oven at 375 for an hour
In soup pot fry some chopped onions in olive oil then add roasted tomato mix and add 500 ml of 10% cream.
Blitz together with stick blender or regular blender and serve!