Delicious and super easy, this soup is gluten-free and freezes well so you can savor it on a cold wintery evening!
3 lbs Roma or similar paste tomato, washed and cut in half
1 medium onion, rough chopped
1 red bell pepper, seeded and chopped
1 head of garlic
2 TBSP olive oil + 1 tsp
1/2 cup fresh basil, stems removed
2 TBSP fresh thyme, stems removed
2 TBSP fresh oregano, stems removed
1 cup chicken or veggie stock
1/2 cup whole milk
1/2 – 3/4 cup freshly grated Parmesan (not the powdery stuff)
salt and pepper to taste
Preheat oven to 425F.
Place tomato halves, onion and peppers on a large rimmed baking sheet or into a roaster. Drizzle with 2 TBSP olive oil and season with salt and pepper.
Take garlic head and slice a small bit off the top to just expose the cloves. Drizzle with the 1 tsp olive oil and wrap in a small piece of foil and place in the corner of your pan.
Roast for 35 – 40 minutes. Remove from oven and let cool slightly. You can remove seeds and skins from tomatoes in a food mill if you roasted them separately at this point.
Place half the tomato/onion/pepper mixture into the blender along with half the chicken stock and milk. Pulse a few times. Take the head of garlic and squeeze the cloves out and add to the blender along with the herbs. Blend until smooth. Pour into a medium sized pot.Repeat with remaining tomato/onion/pepper mixture and add to the pot.
Place on stove and reheat on medium adding Parmesan cheese and salt and pepper to taste.
Serve piping hot with a side salad and fresh baked bread!
This soup freezes extremly well! Portion out and you’ll have some great ready-made lunches for the long winter ahead!