Let’s talk springtime soups for a minute. Spring is in the air and that means changes are coming, which is good, but can also be hard. Do we wear long sleeves or short sleeves, jacket or no jacket? It can really make mealtime a challenge, too. Hot or cold, heavy or light? Well, I have a few recipes that will make “what’s for supper” a little easier.
The whole month of April is going to be nothing but springtime soups and sandwiches. This week’s soup is Roasted Tomato Soup. Roasting the tomatoes with a mesquite seasoning brings a richness to the tomatoes that takes the soup’s tastiness up a notch. Pair with a grilled cheese sandwich and you will please even your pickiest of eaters. Now that’s what I call a savvy bowl of springtime scrumptious!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Roasted Tomato Soup
Ingredients
- 3 pounds tomatoes
- 1/2 onion optional
- 1 garlic bulb optional
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 tablespoon sugar
- 1 tablespoon mesquite seasoning
- avocado oil
- 1 1/2 cups broth of choice
- 1 cup heavy whipping cream
- salt to taste
- pepper to taste
- grilled cheese sandwiches for serving
Instructions
- Heat oven to 375 F.
- Slice tomatoes. Slice onions and garlic, if desired. Place in baking dish.
- Sprinkle garlic powder, onion powder, sugar and mesquite seasoning over tomatoes. Drizzle avocado oil over top and mix well.
- Bake about 1 hour. Blend until smooth.
- Pour into pot and mix in broth and whipping cream. Bring to simmer and add salt and pepper, to taste.
- Serve with grilled cheese sandwiches!