This recipe was written by Chelsea Cone, a marketer (and not-so-amateur chef) at our Santa Rosa location.
Shelter-In-Place has taken effect, and the weather is meh. We’re all stuck inside and nothing makes me feel happier to be home than a warm bowl of tomato soup. It’s comforting and delicious, but most importantly - it's so, so easy to make!
All you need is:
- 3 lbs of Tomatoes (any kind - use multiple tomato types if you’re feeling wild)
- 6 cloves of garlic
- 4 tablespoons of olive oil
- ½ a yellow onion
- 5 cups of low sodium chicken broth
- And a partridge in a pear tree (just kidding!)
Preheat your oven to 425 F. Spread out your halved tomatoes and garlic cloves (whole with skin) on a cookie sheet in 1 layer. Drizzle with the olive oil, and season with salt and pepper. Roast in the oven for 30-35 minutes until the tomatoes are a little charred on the outside and soft on the inside. Remove and let them cool for about 5 minutes, and then remove the skin from both the tomatoes and the garlic.
Heat a tablespoon of olive oil in a large pot over medium heat, and add the ½ chopped yellow onion. Let it cook until it's translucent (about 5 minutes), and then add the roasted tomatoes, garlic, chicken broth, and salt and pepper to taste (I used about half a tablespoon each). Bring to a boil for a few minutes, and then turn the heat down to simmer for 5 minutes. Transfer everything to a blender (or use an immersion blender if you're fancy) and blend until creamy. Put the blended soup back in the pot and simmer for 5 minutes, and voila! Your tomato soup is complete. If you like it creamier you can add cream, or even butter as it’s simmering.