Samantha Nicole Sure, canned soup is easy, but nothing beats the fresh deliciousness of Zero-Can Tomato Soup! When you’ve got juicy tomatoes and refreshing herbs straight from the garden, why would you choose the processed way?! Plus, there’s something oh so satisfying about experiencing a farm-to-table situation right in front of your own eyes. Whether you grab your produce from the local market or right from the comfort of your backyard, Zero-Can Tomato Soup brings a clean, pure take on this tangy, spoon-sipping classic!
Ingredients
- 1 3/4 pounds fresh tomatoes, halved
- 1 sweet onion, peeled and quartered
- 1 head garlic, top third cut off to expose the cloves
- 1/4 cup extra-virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 cups chicken or vegetable broth
- 1 bay leaf, optional
- 2 sprigs fresh thyme
- 3 tablespoons fresh basil, chopped
- 1/3 cup goat cheese, crumbled
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Line a baking sheet with aluminum foil.
Step 3 –Arrange the tomatoes, the onion and the garlic on the baking sheet and drizzle them with the olive oil and season with the salt and the pepper.
Step 4 –Roast until the tomatoes start to blister, the onion is tender, and the garlic is caramelized, about 35-40 minutes.
Step 5 –Transfer the tomatoes and the onions to a large saucepan.
Step 6 –Squeeze the garlic cloves out of the skin and into the saucepan.
Step 7 –Add the broth, the bay leaf, and the thyme to the tomato mixture and bring the mixture to a simmer over medium-low heat.
Step 8 –Discard the bay leaf.
Step 9 –Transfer the soup to a blender, and blend until smooth.
Step 10 –Return the soup to the saucepan and simmer until the flavor has developed and is concentrated, about 20-25 minutes.
Step 11 –Ladle the soup into bowls.
Step 12 –Garnish each bowl with the basil and the goat cheese and serve.
