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In my neck of the woods, it’s about to dip below sub zero temps. So I decided to try something new. Homemade tomato soup (I’m a tomato soup from the can kind of girl…made with water (debate, milk or water?) )
However, I know that homemade is so good. this is more of a roasted veggie soup, which turned out amazing. And I tried to make my own bread. I failed. But it tasted really good!
6 tomatoes, fresh, cut into pieces
1 red pepper cut
½ onion diced
2 full garlic
2 TBS olive oil
Salt
Pepper
1/2 cup fresh basil
1/2 stick butter
2 TBS flour
2 cups chicken broth
½ cup heavy cream
Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside. Spread with tomatoes, ored pepper, onions and garlic. Sprinkle with olive oil… roast for 15 minutes. Remove from the oven, stir, and roast for an additional 15 minutes, broiling during the last 3 minutes so that some of the tomatoes get lightly charred.
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Add roasted tomato mixture to a blender (or you can use an emulsion mixer) Add fresh basil and blend mixture on high speed until smooth (about 50 seconds).
In a large pot, melt butter over medium-high heat. Add flour to melted butter and whisk to combine. Cook until the butter and flour mixture is golden brown. Add broth and whisk to combine
Add blended mixture to the pot and whisk to combine. and then add cream. Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.
Serve with bread, grilled cheese, croutons… whatever floats your boat!