13/10/2024
Week 18 CSA October 12
~END OF A WONDERFUL SEASON ~
Flowers tomatoes peppers cucumbers carrots Thai basil Thyme garlic Winter Acorn squash Apples
Delivery to you or pick up my place 9 -12 on Saturday or 9-11 on Sunday thanks
Roasted Garden Tomato Soup Recipe
This roasted garden tomato soup recipe is bursting with the fresh, vibrant flavors of seasonal garden tomatoes. It’s an easy-to-make dish that blends oven-roasted vegetables into a smooth, comforting soup, perfect for any occasion. But don’t let off-season stop you, grab vine-ripened tomatoes during the year for equally delicious results.
Course Lunch, Main Course
Cuisine American, Italian
Keyword Easy roasted tomato soup, Oven roasted tomato soup, Roasted garden tomato soup recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 5
Calories 160kcal
Ingredients
* 8-10 medium garden tomatoes 3-3.5 lbs
* 1 red bell pepper medium (optional)
* 1 sweet onion 10-12 oz
* 1 bulb garlic
* 6-8 sprigs fresh thyme
* ¼ cup extra virgin olive oil use high quality oil
* salt and pepper to taste
Instructions
* Preheat oven to 425°F (218°C)
* Remove the stem ends of the tomatoes and cut them into quarters or sixths. Place them in a baking dish. If using the red bell pepper, de-seed, stem, and cut it into pieces before adding to the dish.
* Peel and quarter the onion, cutting off the ends, and add to the baking dish.
* Break the garlic bulb into individual cloves, peel them, and add to the dish.
* Strip the fresh thyme leaves from their stems and sprinkle them over the vegetables.
* Drizzle everything with extra virgin olive oil, tossing to coat evenly. Roast for 45 minutes.
* Transfer the roasted vegetables to a blender (like a Vitamix). Blend on low, gradually increasing to medium for 1-2 minutes, until smooth.
* Serve immediately with your favorite grilled cheese or store in a jar for later use.
* Garnish with a drizzle of cream or a dollop of sour cream, and fresh tarragon or basil leaves. Enjoy!