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  • Dawn Colson

Warm Soup Belly

In the Midwest when we think about Fall we think about soup and I have another incredible soup recipe that will warm your belly and feed your soul. For this recipe you do need a stick blender to make the soup smooth.

Ingredients:

  • 2 1/2 pounds Roma tomatoes

  • 1 1/4 cherry tomatoes

  • 8 tsp minced garlic

  • 3 tbs olive oil

  • 1 large chopped yellow onion

  • 1 diced red bell pepper

  • 3 tbs tomato paste

  • 4 cups vegetable broth

  • 2 cups fresh basil

  • Salt and pepper for taste

Steps:

  1. Preheat over to 430° degrees.

  2. Place tomatoes and minced garlic on a baking tray, drizzling oil and season with salt and pepper.

  3. Roast the tomatoes until soft. This can take about 20-25 minutes.

  4. In a sauce pan on medium heat add 1 tbs of oil, onion and potatoes. Stir occasionally until onions are transparent.

  5. Add tomato paste and brother and bring to oil. Salt for taste.

  6. Reduce heat and add tomatoes, garlic and basil to the brother. Simmer until the basil is soft.

  7. Blend soup using the stick blender until smooth.

  8. For those who don’t like tomato skins or thick church’s pour through a strainer.

I hope you enjoy this fall soup recipe that will warm your belly. Serve with a grilled cheese sandwich to make the meal extra special. Do you like to eat tomato soup with something other than grilled cheese? Drop your favorites in the comments.

With love from Peak Valley,

Dawn Colson

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