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Along with cooking, I also love gardening. The smell of damp soil, the tang of a sun-warmed tomato, making my own fresh salsa – I can’t resist the fresh veggies!
Its budget friendly as well. As long as you can re-use your supplies year after year, you can save lots of money growing your own produce and prepping it for long term storage.
One of our favorite ways to use our spoils is to make this super hearty soup! Though there isn’t any meaty protein in it, this soup is ultra filling and it gives you a full feeling without being too heavy.
The only thing more amazing than the flavor is how easy it all is! Throw the veggies on a pan to roast, then blend them with some broth and dairy to add a touch of creaminess.
The best part is you can mix and match whatever you’ve grown in your garden! Keep it simple, keep it hearty, and keep it delicious!
Ingredients
- 4 lbs Roma tomatoes
- 1 lb On the Vine tomatoes
- 8 cloves of garlic
- 1 yellow onion
- 1 red bell pepper
- 3 TBS olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried oregano
- 3 cups low sodium chicken broth OR 3 cups water, 3 TBS low sodium chicken base
- 1 cup heavy cream
- 1/4 cup shredded Parmesan cheese
Instructions
- Cut all tomatoes into quarters. Peel garlic cloves. Dice onions and bell pepper.
- Place vegetables into a large bowl. Add in oil and toss to coat.
- Preheat oven to 450 degrees Fahrenheit. Divide vegetables onto two baking sheets, making sure to leave plenty of space around the vegetables.
- Place sheets into oven. Bake for 25 minutes, mixing vegetables after about 15 minutes.
- Increase oven temperature to 500 and broil for about 3 minutes or until you see a slight char on the tomatoes. Remove from oven and set aside.
- Meanwhile, in a large soup pan, bring chicken broth to a boil. Once bubbling, add the vegetables. Using an immersion blender, blend until creamy and almost all vegetables have been broken down.
- Add the seasonings, heavy cream, and Parmesan. Blend again until mostly smooth.
- Serve hot, and refrigerate leftover soup.
As cooler weather rolls in and harvest time comes, what is your favorite fresh treat from the garden? Comment below!
Like the sound of this soup? Check out these others!
Slow Cooker Baked Potato | New England Clam Chowder | Slow Cooker Taco Soup