Tomato Soup

…a cozy soup perfect for winter

I used to not be a fan of tomato soup until I tried it at a French restaurant and was sold! It was so creamy with a bit of tang but still had great sustenance.

Equipment

• Cookie sheet

• Measuring spoons

• Wooden spoon

• Blender

• Sieve

For the soup

• 4 Roma tomatoes rough chopped

• 2 large bell peppers (I used one red and one yellow)

• 1/2 large white onion cut in large chunks

• 1/2 purple onion roughly chopped

• 4 cloves of garlic

• 2 tablespoons of olive oil

• 1 tablespoon salt

• 1/2 cup heavy cream (or greek yogurt)

• 1/2 cup chicken or vegetable stock

How this soup comes together

• Preheat oven to 400F

• Roughly chop all your vegetables and place in an oven safe dish or cookie sheet

• Drizzle olive oil over the veggies and give a good toss

• Sprinkle your salt over the top and gently toss to combine

• Place veggies in the oven and allow them to roast until lightly brown and soft

• Pull veggies out of the oven and place in your blender (emersion blenders work as well)

• Allow the veggies to blend together until there are no large chunks

• Over a Dutch oven or pot, strain the soup through a sieve to catch any large pieces of skin or seeds

• Heat on low and add in your one half cup of chicken stock

• Next, add in your heavy cream or greek yogurt

• Keep warm until ready to enjoy! I must say that this soup pairs so well with a grilled cheese!