This tomato soup is surely not anything you would find from a can. It has all fresh ingredients and in my opinion, it’s healthy meal option for your family. You can use organic ingredients, if you so choose to and you know exactly what is in it. With no preservatives, you can make extra and freeze the soup for a later date. Plus, as always, it’s easy to make!
Rustic Tomato Soup
- 2-2 1/2 lbs Roma tomatoes (halved)
- 2 Garlic cloves (smashed and skin removed)
- 1 medium White onion (sliced)
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp White granulated sugar plus additional for taste
- 3 tbsp EVOO
- 1 cup Water or Chicken broth
- 1/8 cup half & half or heavy cream
- Fresh parsley (chopped for garnish)
- Fresh cheddar cheese (grated for garnish)
Preheat the oven to 400°, and line a baking sheet with foil and spray with non stick cooking spray. In a large bowl, combine the tomatoes, onion, garlic, S & P, onion and garlic powder, sugar, and EVOO. Pour the content from the bowl onto the sheet and spread everything out evenly. Bake for 35-40 minutes or until the skin on the tomatoes begin to peel off. Remove the pan from the oven and cool for 10 minutes.
With a pairing knife, peel the skins off the tomatoes and place everything on the baking sheet in a blender or a deep pot with an Emerson blender. Add the water or chicken broth and blend carefully until the soup is smooth. If you used a blender, pour the mixture into a pot. Add the half & half and turn the heat on to medium. Stir every couple of minutes until the soup boils. This is the time to add additional salt, pepper, and sugar.
Ladle the soup into bowls and add the shredded cheese and parsley. Serve with grilled cheese for the ultimate mind blowing experience. Enjoy!