Tomato Soup

Really a veggie soup. Roasted. Homey. Warm. 

Time: 1 hr 30 min

Serves: 5

Pairs with Grilled Cheese. Duck, Chicken, basil. Mediterranean herbed bread

1 beefsteak tomato

2 roma tomatoes

1 white onion

2 carrots

½ sweet potato

2 garlic bulbs 

½ red onion

½ red pepper

Salt

Pepper 

Garlic powder

Red pepper flakes 

Basil leaves fresh

Pesto 

Olive oil

Quarter cup veggie broth extracted from roasted veggies 

Start by roasting your veggies in the oven at 400 degrees for 40 min to an hr. Leave the tomatoes whole. Cut the carrots, sweet potato, onions, red pepper in half. Cap the garlic bulbs. Add all to a roasting pan and coat all veggies lightly with olive oil, giving a little extra attention to the garlic. 

Roast until carrots and sweet potatoes are tender. 

Transfer veggies except garlic to a blender or food processor container and place in the fridge or freezer for 20 min to bring to room temperature. 

Add seasonings, veggie broth, basil, pesto, roasted garlic guts, 4 fresh garlic cloves to the blender of choice and blend until smooth. 

Taste and add salt, pepper and pesto as desired. 

Grilled Cheese flavor boost: spread butter and pesto on the inside of the sandwich, limit three cheeses max. Cheddar, gouda, american. Thinly sliced. Grill the inside of the bread first, then flip and add cheese, cover for a bit to retain moisture and melt cheese without burning the bread.