From Vegetable Garden to Tomato Soup

The first days of fall have arrived, and the last few tomatoes are still hanging in the vegetable garden, waiting to be picked. I love making a big pot of tomato soup on a crisp day like this. It’s a wonderful way to use up the garden’s final harvest and serve something warm and homemade. Read on to find out how you can make this creamy tomato soup yourself.
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Ingredients (serves 4):
– 800 g overripe tomatoes
– 1 onion, chopped
– 2 cloves of garlic
– 2 tbsp olive oil
– 750 ml vegetable broth
– 100 ml cooking cream or heavy cream
– 1 tsp dried Italian herbs
– salt and pepper to taste
– fresh basil (optional)
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Preheat the oven to 200 °C.
Cut the tomatoes into large chunks and place them on a baking sheet or in a baking dish along with the onion and garlic.

Drizzle with olive oil and sprinkle with the Italian herbs. Roast the vegetables in the oven for about 25 minutes, until the tomatoes are tender and begin to caramelize slightly.

Then transfer everything to a large pot and add the vegetable broth. Bring to a boil and let the soup simmer gently for about 10 minutes.

Then purée everything with an immersion blender until smooth. Stir in the cream and season to taste with salt and pepper. Serve the soup warm, garnished with some fresh basil and a piece of crusty bread if desired. This way, those overripe tomatoes get a second life in a delicious bowl of comfort food.

Love, Daphne