Put those late season tomatoes to good use this fall and enjoy this cozy soup on chilly evenings!
No story today, folks…let’s just make the recipe!
Creamy Tomato Soup from the Fall Garden
Try this quick and easy recipe for tomato soup for those cozy fall nights
Equipment
- 1 oven
- 1 stove top
- 1 soup pot
- 1 Blender
Ingredients
- 6-8 large tomatoes from the garden
- 1 large onion
- 5-6 cloves garlic
- 1/2 cup cannellini beans
- 1/3 cup heavy cream
- 1/2 cup grated parmesan
- salt to taste
- pepper to taste
- 1/4 cup fresh basil form the garden
Instructions
- Quarter the tomatoes and onion and place in a baking dish with the cloves of garlic. Roast for 30 mi at 400 degrees
- Add ingredients from the pan to a blender and blend until smooth. Pour into soup pan and let summer 15-20 min
- Pour mix back in the blender and add salt, pepper, beans, basil, cream and cheese. Blend until very creamy and sooth. Add water a few tablespoons at a time if you prefer a more liquid consistency.
- Serve hot or put in jars and refrigerate for up to a week
- I love this with homemade croutons and chive oil