As the weather makes the inevitable change from summer to fall, it is time to break out the crockpots, stockpots and Dutch ovens because, friends, SOUP SEASON IS HERE!
It is now the time of the gardening season where you might find yourself asking, “What can I do with all this fresh produce?” Or maybe you’re just heading to the farmers market without a firm plan of what to do with your haul. Today we are sharing this amazing roasted tomato soup recipe that is the perfect catchall for your produce needs.
This roasted tomato soup recipe is extremely forgiving and can be adapted to fit your family’s unique needs. Add some extra tomatoes for a richer taste, or amp up the peppers for a little more spice.
Furthermore, take your grilled cheese game to the next level with sourdough. This will enrich the flavor, especially when paired with thick slices of real Wisconsin cheese!
Whether you are overwhelmed in the garden or simply looking for a new recipe to enjoy after the farmers market this weekend, look no further because we have got you covered!
Farmers Market Tomato Soup with Sourdough Grilled Cheese
Ingredients
Tomato Soup
- head of garlic
- 1 red bell pepper halved and de-seeded
- 5 large carrots cut into 1-inch pieces
- 3 large tomatoes quartered
- 1 yellow onion cut into wedges
- 2 tbsp olive oil
- 1 1/2 tsp Salt
- 1 tbsp Italian Seasoning
- 1 tsp paprika
- 1 tsp black pepper
- 1/8 tsp cayenne
- 2 1/2 cups chicken or vegetable broth
Grilled Cheese
- 2 slices sourdough bread
- 2-3 slices Wisconsin cheese
- 2 tbsp butter
Garnishes
- Basalmic glaze
- Heavy cream
- Fresh Basil
Instructions
- Preheat oven to 400 F Slice off the top of the head of garlic and remove papery outer layers. Drizzle with olive oil and wrap in aluminum foil.
- Place garlic, bell pepper (skin side up), carrots, tomatoes and onion on a large sheet pan. Drizzle with olive oil and sprinkle with salt, Italian seasoning, paprika, black pepper and cayenne. Roast for 40-45 minutes until all vegetables are tender.
- About 10 minutes before the vegetables are done roasting, add broth to a large pot and heat until it’s hot.
- Once vegetables are done, immediately add to the large pot of broth. Squeeze out the garlic from the cloves into the pot. Use an immersion blender and blend until smooth (this can also be done in a regular blender). Taste and add additional seasonings if necessary.
- Serve hot with grilled cheese. Garnish with a drizzle of balsamic glaze and heavy cream. Top with fresh basil leaves