As we're heading in to Fall, I thought I would share another way I love using tomatoes in a cozy soup recipe that is as comforting as it gets. It gets topped with yummy grilled cheese croutons for an extra chewy burst of flavor and deliciousness! If you're making this when heirloom tomatoes are not in season, you can substitute a mix of cherry and roma tomatoes, and just continue with the recipe as described. The recipe can feed 4-6 people comfortably! Even my kiddos approve!
Toss tomatoes with 3 tbsp of olive oil and season with salt and pepper in a medium mixing bowl.
Toss onion and garlic with 2 tbsp of olive oil and season with salt and pepper in a small mixing bowl.
Once mixed, place tomatoes on a rimmed baking sheet lined with aluminum foil, and place onion and garlic on a separate half baking sheet lined with aluminum foil.
Place both baking sheets into the oven side by side, letting the onions roast for 35 minutes and the tomatoes roast 45 minutes.
Toss out any onion or tomato that is burnt.
Pour tomatoes and onions into a large pot. (I used one from Le Creuset for even cooking!)
Add the 4 cups of vegetable broth and bring to boil
Once boiling, reduce to simmer for 20 minutes. (Optional: Feel free to add the leftover 1 cup of broth if you'd prefer a thinner consistency.)
Remove soup from burner and blend with an immersion blender (or regular blender).
Add the log of goat cheese until combined.
Serve warm and topped with grilled cheese croutons and Enjoy!
Nutrition
Nutrition Facts
Heirloom Tomato Soup Recipe
Amount Per Serving (8 oz)
Calories 212Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 1mg0%
Sodium 1185mg52%
Potassium 356mg10%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 1650IU33%
Vitamin C 21mg25%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.