This colder weather is the best time to heat up some yummy tomato soup and maybe cook some grilled cheese! Here is an awesome tomato soup recipe we made from scratch. And what better way to use all your garden tomatoes before they freeze! This is a make ahead and freeze recipe so you can pull it out whenever you want some. We also added some roasted red peppers. SOOO good!!! enjoy!
Roasted Tomato Soup
Prep: 30 min. Cook: 30 min. Yield: 6 servings(1 1/2 qt.)
15 large tomatoes (5 lbs.), seeded and quartered
1/4 cup plus 2 Tbsp. spoons canola oil, divided
8 garlic cloves minced
1 large onion, chopped
2 cups water
1 tsp, salt
1/2 tsp. crushed red pepper flakes, optional
1/2 cup heavy whipping cream
fresh basil leaves, optional
1. Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatos. Toss to coat. Bake at 400 for 10-15 minutes or until softened, stirring occasionally. Cool slightly. Remove and discard skins.
2. Meanwhile in a Dutch oven saute onion in remaining oil until tender. Add the tomatoes, water, salt, and pepper flakes, if desired. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Cool slightly.
3. In a blender process soup in batches until smooth. Stir in cream; heat through. Cool; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator over night. Place in a large sauce pan; heat through. Garnish with basil if desired.