Tomato Soup made from scratch:
Ingredients:
-4/5 tomatoes, quartered
-5 cloves of peeled garlic
-2 white onions peeled and quartered
-1/4 cup of olive oil
-salt and pepper
-2 cups veggie broth
-2 tablespoons of brown sugar
-1 teaspoon of lemon juice
-wheat bread loaf
To make croutons:
1. Preheat oven to 350 degrees.
2. Cut bread loaf into inch pieces and put into a large bowl.
3. Drizzle olive oil, a heaping pinch of salt and pepper, and mix by turning with a spatula.
4. Put the cubes onto a baking sheet and bake for 20-25 minutes, turning with a spatula about every 8 minutes.
To make soup:
1. Crank up the oven to 450.
2. Put quartered tomatoes, onions, and whole cloves of garlic onto a baking sheet. Drizzle with olive oil and generously season with salt and pepper (don't be scared!)
3. Put into the oven to caramelize for 30 minutes.
4. Get a nice Dutch oven or large pot out and put in veggie broth and roasted tomato/onion/garlic mix.
5. Bring to a boil and simmer for about 10 minutes.
6. Next is the messy part (or at least at my house)! Transfer the soup into a mixer, only small batches at a time, and blend to your desired consistency! (Tip: I always have out another small pot to put the blended soup in while I blend the other batches)
7. Once all that tomatoey goodness is in the Dutch oven again, add in the secret ingredients: brown sugar and lemon juice, and any extra salt and pepper to taste!
8. Garnish with those toasty homemade croutons and a grilled cheese sandwich!! YUMMY!!
xxxx's- A
