A friend called me asking for a tomato soup recipe, and I didn’t have one to offer. Had to cook up a batch tonight after brewing on some ideas through the afternoon and it turned out great!
::INGREDIENTS::
3 cups whole cherry tomatoes
1 zucchini, but in half and then quartered lengthwise
1 yellow onion, quartered
6 whole garlic cloves, crushed
1 red pepper, quartered
1 drained can of chickpeas
2 Tbs olive oil
Salt & pepper
Few springs of fresh thyme
Fresh basil
1/4 cup heavy cream
1-2 cups chicken broth depending on how much you want to thin out the soup when puréed
6 oz tomato paste
::METHOD::
Preheat oven to 425. Throw everything on a sheet pan except for the cream, chicken broth, tomato paste and basil. Season with salt and pepper and coat with olive oil - roast for about 25 minutes until veggies are tender, blistered and browning.
Transfer cooked contents to a high walled cast iron pot (feel free to pick out some of the roasted chickpeas to reserve for topping, I wished I had as I was eating mine!). Add the chicken broth and tomato paste. Purée thoroughly (love my immersion blender for this), then add cream and top with fresh Basil.
Served ours with grilled cheese filled with sharp white cheddar and apple slices, and it was thoroughly enjoyed by all!
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