This week I made homemade tomato soup and it was super duper easy. Sorry I didn’t get a picture of it, since I was on the run and had barely enough time to eat as it was. Busy, busy!

2 lbs of tomatoes (basically enough to fill up a jelly roll sheet pan)
1/2 cup cream
1 TBSP tomato paste
salt and pepper to taste
Balsamic vinegar, if desired

Wash, de-stem the tomatoes and put on the sheet pan. Drizzle with olive oil, salt, pepper and balsamic vinegar. Put in oven at 375 degrees for 45 minutes – 1 hour. When they are done, put in a stock pot on the stove and add the cream and tomato paste. Using an immersion blender, blend it up nice and fine. Taste and add any salt or peper, as you feel necessary. If you don’t have an immersion blender, put the slightly cooled tomatoes in a blender before placing in the pot. Make sure you vent the blender a bit while pureeing it, as it can explode just a touch when it’s hot and entirely covered (experience…).

While the soup was melding on the stove top, I put some sourdough bread slices topped with butter and shredded cheese in the oven to go with the soup. Yummo!

I had recently bought a big bag of garlic at Costco, so I also roasted garlic while I was roasting the tomatoes. I did about 7 or 8 heads. I was planning on putting some in the soup, but that didn’t happen since I was getting pressed for time. I let them cool and then pureed them into a paste. They were placed in an ice cube tray to freeze, so I can just pop them into recipes a tablespoon at a time! Multi-tasking!