As summer is coming to an end, so is the abundance of fresh garden veggies – boo hoo!! At this time of year, tomatoes are coming out of my ears and we always want to make the most of what we have. This soup is super easy to make and used mostly things you’d have in your garden already so it’s an inexpensive tasty and nutritious meal that also freezes fantastically! We always grow a wide variety of herbs because they make such a difference in the flavours in the recipes. We even grew our own garlic this year, yum!
I’ve started herb seeds inside and when I transplant to the garden, I direct sowed right next to each one and believe it or not, after a month or so, they catch up. I no longer start them inside unless I have space under the grow lights. We can never get enough fresh basil, my number one herb! Basil pesto pasta, basil covered pizza, bruschetta … the list goes on!
For this blog post, I made the tomatoes, onions and peppers look nice for the photos, but if you wanted to double or triple the batch, just toss it all into a roaster. If you want to remove the seeds and skins from the tomatoes, cook them separate from the other veggies. Put your tomatoes through a food mill, prior to using a blender!
Delicious and super easy, this soup is gluten-free and freezes well so you can savor it on a cold wintery evening!
3 lbs Roma or similar paste tomato, washed and cut in half
1 medium onion, rough chopped
1 red bell pepper, seeded and chopped
1 head of garlic
2 TBSP olive oil + 1 tsp
1/2 cup fresh basil, stems removed
2 TBSP fresh thyme, stems removed
2 TBSP fresh oregano, stems removed
1 cup chicken or veggie stock
1/2 cup whole milk
1/2 – 3/4 cup freshly grated Parmesan (not the powdery stuff)
salt and pepper to taste
Preheat oven to 425F.
Place tomato halves, onion and peppers on a large rimmed baking sheet or into a roaster. Drizzle with 2 TBSP olive oil and season with salt and pepper.
Take garlic head and slice a small bit off the top to just expose the cloves. Drizzle with the 1 tsp olive oil and wrap in a small piece of foil and place in the corner of your pan.
Roast for 35 – 40 minutes. Remove from oven and let cool slightly. You can remove seeds and skins from tomatoes in a food mill if you roasted them separately at this point.
Place half the tomato/onion/pepper mixture into the blender along with half the chicken stock and milk. Pulse a few times. Take the head of garlic and squeeze the cloves out and add to the blender along with the herbs. Blend until smooth. Pour into a medium sized pot.Repeat with remaining tomato/onion/pepper mixture and add to the pot.
Place on stove and reheat on medium adding Parmesan cheese and salt and pepper to taste.
Serve piping hot with a side salad and fresh baked bread!
This soup freezes extremly well! Portion out and you’ll have some great ready-made lunches for the long winter ahead!