Fall has officially arrived, and nothing hits the spot better on a cool fall day than a bowl of homemade soup. Don't bother with the cheap cans of soup that are full of artificial ingredients when it is so easy to make it yourself. Take it to the next level by adding some homemade croutons flavored with garlic and Parmesan cheese. Let me show you how.
Ingredients:
2lb of Vine Ripe Tomatoes, halved or quartered depending on the size
1/2 of a Red Onion, thickly sliced
4 Cloves of Garlic, smashed and peeled
Olive Oil
Drizzle of Balsamic Vinegar
Salt to taste
For the remaining soup:
2 Tbsp of Olive Oil
1 Yellow Onion, diced
2 Large Carrots (or 3 medium ones) peeled and cut into pieces
2 Stalks of Celery, cut into pieces
1 Large Russet Potato, or 2 small ones
4 cups of Chicken or Veggie Stock
1 Tbsp of Italian Seasoning
Salt and Pepper to taste
1 cup of Heavy Cream
Preheat your oven to 400 degrees. Line a baking sheet (a small one that fits your ingredients snug so they don't burn) with parchment paper and toss together the tomatoes, red onion, garlic, basil, a bit of olive oil, balsamic and some salt, roast for about 30-40 minutes or until deeply roasted, meanwhile continue building the soup.
In a dutch oven, saute the onions, carrots and celery with a pinch of salt for about 5 minutes, then add in the tomatoes, potato, stock, seasoning and basil, bring to boil, lower the heat to medium low and simmer for about 40 minutes or until the veggies are tender.
Add the roasted tomato mixture, take it off the heat, pure with an immersion blender, add the cream, adjust the seasoning to taste and simmer an additional 10 minutes before serving. Serve and enjoy!
To watch me prepare this recipe step by step simply watch my video below.
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