Difficulty Hard
Cook Time 30 min
Heat Medium 🌶🌶
Warm your soul with this Terrific Tomato Soup, where roasted cherry, vine, and sun-dried tomatoes create a rich, caramelized base. Infused with sautéed onions and red bell pepper, this soup bursts with flavor and comfort. It’s a cozy dish that pairs perfectly with crusty bread, making it a must-try for any tomato lover!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 1 lb cherry tomatoes, halved 1 lb vine tomatoes, chopped 1/2 cup sun-dried tomatoes, chopped 1 large white onion, diced 1 large red onion, diced 1 red bell pepper, diced 1 orange bell pepper, diced 4 cups veggie stock 4 cups chicken stock 1/4 cup balsamic vinegar 1/4 cup fresh basil, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon dried oregano 2 tablespoons tomato paste 2 tablespoons butter 1 tablespoon Worcestershire sauce 1 cup heavy cream 1 teaspoon sugar 1 cup sharp cheddar, shredded 1 cup mozzarella, shredded 1/2 cup goat cheese, crumbled 1/4 cup green onion, sliced Salt to taste Sourdough bread for grilling, optional Mayo for grilling, optional Directions 1 Preheat your oven to 400°F (200°C). Spread the cherry tomatoes, vine tomatoes, and sun-dried tomatoes on a baking sheet, drizzle with olive oil, and roast for about 20 minutes until caramelized. 2 In a large pot, melt the butter over medium heat. Add the white onion, red onion, red bell pepper, and orange bell pepper. Sauté until the onions are translucent, about 5 minutes. 3 Add the roasted tomatoes to the pot along with the veggie stock, chicken stock, balsamic vinegar, thyme, rosemary, oregano, and tomato paste. Bring to a boil, then reduce heat and let it simmer for 15 minutes. 4 Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. 5 Stir in the heavy cream, sugar, Worcestershire sauce, and season with salt to taste. Simmer for another 5 minutes. 6 For optional grilled cheese, spread mayo on the outside of the sourdough bread, fill with sharp cheddar and mozzarella, and grill until golden brown on both sides. 7 Serve the soup hot, garnished with goat cheese, green onions, and fresh basil. Enjoy with the grilled cheese on the side if desired.
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