It's another one of those days when Kentucky weather flips a switch and decides to go from sunny and 70 to a frost advisory all in one week. Seriously. It's crazy weather.
So to combat the cooler weather I decided to whip up something warm. My decision to make tomato soup came from buying a mega box tomatoes from Costco with the idea that I would eat like a rabbit morning, noon and night. Yeah, that's really worked out... One week later, those tomatoes are still staring at me every time I walk in the kitchen. If you're like me and have a plethora of fresh tomatoes or even canned tomatoes for that matter this recipe is for you!
Here is what you need:
Tomatoes (I had 8 fresh tomatoes on hand and 1 quart jar of fresh canned tomatoes)
1 tablespoon minced garlic
2 fresh basil leaves
1 1/2 cups 2% milk
1 cup water
Red Pepper Flakes, S&P
- Turn on your oven to 375°F, lightly drizzle the baking sheet with olive oil.
- Cut your fresh tomatoes in half and remove the seeds.
- Place on baking sheet facing up and drizzel with a little olive oil, add S&P. Bake for 25 minutes.
- After 25 minutes, turn up your oven to 400°F and continue roasting for 15 minutes.
- Once the tomatoes are finished, place in food processer or blender with the basil and minced garlic. Blend until smooth.
- Add the mixture to your stock pot on low-medium heat.
- Continue this process until all tomatoes are blended.
- Add a drizzle of olive oil, water, milk, red pepper flakes and S&P to taste.
- Cook on low-medium until it bubbles then place on simmer until you're ready to eat.
This recipe is so easy to make and delicious that it's ridiculous.
Try it for yourself and let me know how you like it. Be sure to share pictures on social media and tag me or use #glamandgrits