Warm, cozy, and really easy to make, this soup is the perfect go to easy meal. Paired with a grilled cheese sandwich, and you have the perfect comfy meal.
This past weekend it snowed, and it finally stuck! I love it!!! I really love snow so much! Especially this time of year, when the snow is fresh and pretty and everything feels so new. The blanket of white that covers everything is so lovely.
Days like today make me want to curl up on the couch with a warm blanket, and watch a movie, while snow falls out the window. Especially with something warm and cozy to eat. Fortunately we had a number of tomatoes just sitting waiting to be used.
I love this soup because it's warm, cozy, and really easy to make. Most of the time it is completely hands off to make. The oven and a blender does all of the work so you don't have to. Paired with a grilled cheese sandwich, and you have the perfect comfy meal.
10-15 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
1 yellow onion, quartered and peeled
extra-virgin olive oil
4-5 cloves of garlic, unpeeled with the end sliced off
salt to taste
3 cups vegetable stock or broth (or water if needs be)
Preheat oven to 400 degrees. Line parchment on 2 rimmed baking sheets. Place tomatoes skin side down on one baking sheet. Drizzle lightly with olive oil.
Cover the pepper and onion quarters with olive oil. Place them on the other baking sheet, with the pepper skin side down. Add the garlic to the baking sheet as well.
Sprinkle both pans with a good amount of salt. Bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well. Once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a regular blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. This soup is good smooth or chunky. It's up to you what you want. Add the paprika and a bit more salt if needed - adjusting to your taste.
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