Well, we are at that point in summer where the garden is exploding with all the summer produce, especially tomatoes and squash. I can’t eat tomatoes fast enough. In effort to not let them go to waste, big batch cooking is the best. This ‘recipe’ is so easy and perfect for using up all those delicious tomatoes. Simply roast a large tray of tomatoes, whatever varieties you have, with garlic, onion, and lots of seasoning. Blend with some broth or coconut milk, and you’ve got yourself a hearty, garden fresh summer soup. I plan on making several more batches to freeze for later.
1 tray tomatoes, different varieties, cut into large chunks
1 onion cut into large pieces, about 1/2 inch thick
10-15 garlic cloves
big guzzle of olive oil
several pinches of salt and pepper
option to add dried herbs. I added about 1 tbsp herbs de provence
1 can full fat coconut milk or 2-3 cups veggie broth
Preheat oven to 425. Cut veggies and place on rimmed baking sheet. The tomato juices will flow so you definitely need a rimmed sheet. Drizzle some olive oil over everything and sprinkle a good amount of salt and pepper. Now’s not the time to skimp on that. Add some dried herbs too if you’d like. Roast for about 45 minutes, taking out once or twice to toss.
Once roasted, blend in high speed blender like a vitamix. You’ll need to work in batches. Place blended soup in large pot over low heat. I like adding the can of coconut milk or broth now to get a better consistency. Taste and adjust seasoning if needed.
Enjoy!
