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It’s official official: TOMATO SEASON IS HERE, YA’LL! We have been plucking tomatoes from our garden left and right. If we let more than a day or two go between picking, we can easily fill a bucket or more with tomatoes – jet stars, plums and cherries. This bodes very well for us because we love tomatoes! So far I have made two huge batches of slow cooker spaghetti sauce and earlier this week I made a batch of roasted garlic tomato soup.
This soup is absolutely DELICIOUS. The recipe first appeared on my old blog after I came across a similar recipe in Taste of Home Magazine. It has such a fresh, summery taste and it pairs perfectly with grilled cheese sandwiches (talk about an easy school night dinner)! This soup is wonderful when eaten the day it is cooked, but it also holds up well in the freezer, so portion the leftovers and keep them on hand for another dinner!
You will make:
- Approximately 40 plum tomatoes (peeled, halved)
- 1 red onion (chopped)
- 6-8 cloves of garlic (peeled)
- 1 TBSP olive oil
- 15 fresh basil leaves
- 3-4 sprigs of fresh oregano
- 1 TSP salt
- 1/4 TSP pepper
How to make:
1. Preheat oven to 400 F.
2. Combine all ingredients in a large baking dish. Toss to coat.
3. Roast in the oven for 30-40 minutes at 400 F.
4. Blend in blender (I used liquefy mode). Blend in small batches if it won’t all fit.
5. Enjoy immediately or freeze for another day! Top with fresh chopped basil before eating.
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