Roasted Tomato Soup


What up, Monday?

I'm feeling really inspired to get things done this week; I have a cake trial party with my sisters-in-law on Wednesday (ooooh more on that later, can't wait) and I'm hoping to get our apartment in good shape before they come over (and before I turn my kitchen into another disaster zone).

And so, burritos for dinner! If only I had some delicious carnitas...


(Oh this? This is tomato soup. Yeah, it has nothing to do with anything. Except that it was good and you should make it! Happy Monday!)


Roasted Tomato Soup
Adapted from Sprouted Kitchen

Serves 2

This recipe was perfect at the time because it used all of our tomatoes and our dying parsley. I didn't have cream so we left it out, but the original recipe calls for it and I think it would be just lovely. We also didn't have any bread or cheese (*ahem* it got eaten earlier in the day) but that would be perfect too.

1 1/2 pounds ripe tomatoes, seeds removed and cut into wedges
1/2 yellow onion, cut into wedges
3 garlic cloves, peeled
1 tablespoon olive oil
1 teaspoon salt
Freshly ground pepper
Small handful parsley, chopped
1 1/2 cups vegetable broth
1 tablespoon tomato paste


Place tomatoes, onion, and garlic cloves onto a sheet pan and toss with olive oil, salt, pepper, and chopped parsley. Roast in the oven at 350 for about 40 minutes, or until tomatoes look small and tender.


Stir broth and tomato paste together in a saucepan and once combined, add roasted vegetables. Simmer for about 10 minutes, then use an immersion blender to puree (if you don't have one, a food processor or blender would also work). Run through a sieve if you want it completely smooth (Husband would have liked that better I think; I didn't mind it with a little texture) and then return to the pot. Season with salt and pepper if needed, and drizzle with olive oil to serve.