Homemade Tomato Soup
Overview
Prep Time: 15 min • Cook Time: 1 hr 30
Total Time: 1 hr 45 min
This is literally the most simple and best tasting tomato soup!! I paired mine with a kale & lemon salad and it was the perfect combo.
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what you’ll need:
3.5 lbs tomatoes
1 yellow onion
Fresh garlic
Chicken stock
Gnocchi -grain free
Olive oil
Red pepper flakes
Fresh basil
Parmesan cheese
Instructions:
Preheat oven to 375 degrees.
Roughly cut your yellow onion and tomatoes (I cut them into fourths). Don’t be too picky with how you cut, it’s doesn’t matter since it will all be blended later!
Take the entire head of garlic and peel all of the cloves. No need to cut them after they are peeled! You can leave them whole :)
Place tomatoes, onion, & garlic cloves on a baking sheet, drizzle generously with olive oil, salt & pepper. Place in the oven for 1 hour.
Once that’s done add in 2 cups chicken stock into a pot then add in the roasted veggies. Let it simmer for about 5-7 min to let the flavors come together! Now blend the soup up to your liking! I used an immersion blender but you can absolutely use a regular blender if you don’t have an immersion blender. If you like a little bit chunkier blend it less if you like it smooth and creamy blend it more.
If you are eating it with gnocchi you’ll add this into the soup after blending and follow the regular cooking instructions on the box! If not you can just let the soup simmer for about 10-15 more min to let all the flavors come together!! Add more salt & pepper as needed.
Serve with fresh parmesan, basil, and red pepper flakes. Enjoy!!