Creamy Tomato Soup

I know it's Summer, and the last thing you feel like doing is eating soup for dinner. I made this on a rainy day, and it was delicious. Especially since I haven't had much soup lately.
This recipe comes from Against All Grain's website, and you can find it HERE. I did not make the Pesto to go on top, but it was still so delicious! If you want the pesto recipe, please go to her site, as I didn't include it here.

Creamy Tomato Soup

Ingredients: 

  • 3 pounds mixed tomatoes (Cherry, Heirloom, and Roma), halved
  • 5 Tbsp olive or avocado oil, divided
  • pinch of sea salt & pepper
  • 4 garlic cloves, chopped
  • 1 shallot, roughly chopped (I used 2)
  • 1/4 cup tomato paste
  • 3 cups unsalted chicken stock (or chicken broth)
  • 1/2 cup packed fresh basil leaves
  • 1 tsp fresh thyme, chopped
  • 1 tsp sea salt
  • 1/4 tsp pepper

Directions:
      Step 1: Preheat your oven to 400 degrees. Place the halved tomatoes on a rimmed baking sheet and drizzle with 3 Tablespoons of olive or avocado oil and the pinch of salt and pepper. Roast in the oven for 30 minutes.
     
      Step 2: As your tomatoes are roasting, place the remaining 2 Tablespoons of olive or avocado oil in a saucepan and saute the garlic cloves, and shallots over medium-high heat for 5 minutes or until translucent and fragrant.
 
      Step 3: Add the tomato paste and chicken stock to the sauce pan and turn off the heat.
 
      Step 4: Once the tomatoes are done roasting and have cooled for 10 minutes, place them in a high speed blender along with the chicken stock mixture from the saucepan. Add the basil, thyme, and salt and pepper. Blend until very smooth. Serve hot and ENJOY!






**I made Mel's Crispy Chicken Wrapsto go with the soup. Such a good combination and it makes the meal a little more filling. I do alter Mels' recipe to make it healthier .. maybe I'll share my own version sometime! My boys love this meal.

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