Homemade Creamy Tomato Soup

 

I don't normally blog about recipes on here, but for purely selfish reasons I wanted a place where I could have this recipe down somewhere so I could pin it for later.  Especially since this is a concoction of a few different recipes and my own experimentation.  Its best to get those down before one forgets. 

We had such a bountiful harvest of tomatoes here in the last week or so.  This is only bucket 1 of multiple buckets.  I gave a bunch away at church and to neighbors.  I've got to spread the love somehow haha! 

Aren't my fellow helpers just the cutest!

I've been peeling and stewing for tomato(pasta/pizza) sauce and really wanted to try tomato soup with a few of the tomatoes as well.  I wish that I had made a bigger batch of this recipe....

Homemade Creamy Tomato Soup

Prep Time:  15 minutes

Cook Time:  30 minutes plus 1 hour or so for simmering

Servings: 8

 

 

Preheat oven to 400 degrees.  Slice tomatoes in half and remove all seeds.  Honestly I was somewhat haphazard about the seed removal thing.  Slice and rough chop the red peppers into large pieces.  Place all the chopped veggies, keeping tomatoes cut side up on a baking sheet. 

 

Drizzle everything with olive oil and sprinkle with fresh thyme(if you have it) or ground thyme.  Roast in a 400 degree oven for 30 minutes.  This gives the soup a nice roasted flavor.

 

Shortly before roasted vegetables are due to come out, melt the butter in a large saucepan(pot) over medium heat and saute the onion over medium heat until translucent.  Turn the heat down to low to keep warm. 

 

Once the vegetables are finished place them in a food processor or blender and blend the roasted red peppers and tomatoes until it is of a consistency that you like.  I prefer mine to be pretty much pulverized.  No loose tomato skins for this girl!  Add it to the saucepan(pot)with the onion. Add the minced garlic.  Add the vegetable broth, milk, sugar, basil, paprika, garlic powder, salt, pepper, and thyme.  Bring to a boil.

 

Reduce heat, cover and simmer for at least 15 minutes, up to however long you want to simmer.  I prefer to simmer for a good hour or so to get all those herbs and flavors to mix.  Yummm!  Stir in the cream cheese until melted, about 10 minutes or so.  Top with a sprig of thyme and some shredded asiago cheese if you desire.

 

Serve the soup up hot, alongside a gooey, cheesy sandwich!  Delicious!

 

I don't normally blog about recipes on here, but for purely selfish reasons I wanted a place where I could have this recipe down somewhere so I could pin it for later.  Especially since this is a concoction of a few different recipes and my own experimentation.  Its best to get those down before one forgets. 

We had such a bountiful harvest of tomatoes here in the last week or so.  This is only bucket 1 of multiple buckets.  I gave a bunch away at church and to neighbors.  I've got to spread the love somehow haha! 

Aren't my fellow helpers just the cutest!

I've been peeling and stewing for tomato(pasta/pizza) sauce and really wanted to try tomato soup with a few of the tomatoes as well.  I wish that I had made a bigger batch of this recipe....

Homemade Creamy Tomato Soup

Prep Time:  15 minutes

Cook Time:  30 minutes plus 1 hour or so for simmering

Servings: 8

 

 

Preheat oven to 400 degrees.  Slice tomatoes in half and remove all seeds.  Honestly I was somewhat haphazard about the seed removal thing.  Slice and rough chop the red peppers into large pieces.  Place all the chopped veggies, keeping tomatoes cut side up on a baking sheet. 

 

Drizzle everything with olive oil and sprinkle with fresh thyme(if you have it) or ground thyme.  Roast in a 400 degree oven for 30 minutes.  This gives the soup a nice roasted flavor.

 

Shortly before roasted vegetables are due to come out, melt the butter in a large saucepan(pot) over medium heat and saute the onion over medium heat until translucent.  Turn the heat down to low to keep warm. 

 

Once the vegetables are finished place them in a food processor or blender and blend the roasted red peppers and tomatoes until it is of a consistency that you like.  I prefer mine to be pretty much pulverized.  No loose tomato skins for this girl!  Add it to the saucepan(pot)with the onion. Add the minced garlic.  Add the vegetable broth, milk, sugar, basil, paprika, garlic powder, salt, pepper, and thyme.  Bring to a boil.

 

Reduce heat, cover and simmer for at least 15 minutes, up to however long you want to simmer.  I prefer to simmer for a good hour or so to get all those herbs and flavors to mix.  Yummm!  Stir in the cream cheese until melted, about 10 minutes or so.  Top with a sprig of thyme and some shredded asiago cheese if you desire.

 

Serve the soup up hot, alongside a gooey, cheesy sandwich!  Delicious!

 

I don't normally blog about recipes on here, but for purely selfish reasons I wanted a place where I could have this recipe down somewhere so I could pin it for later.  Especially since this is a concoction of a few different recipes and my own experimentation.  Its best to get those down before one forgets. 

We had such a bountiful harvest of tomatoes here in the last week or so.  This is only bucket 1 of multiple buckets.  I gave a bunch away at church and to neighbors.  I've got to spread the love somehow haha! 

Aren't my fellow helpers just the cutest!

I've been peeling and stewing for tomato(pasta/pizza) sauce and really wanted to try tomato soup with a few of the tomatoes as well.  I wish that I had made a bigger batch of this recipe....

Homemade Creamy Tomato Soup

Prep Time:  15 minutes

Cook Time:  30 minutes plus 1 hour or so for simmering

Servings: 8

 

 

Preheat oven to 400 degrees.  Slice tomatoes in half and remove all seeds.  Honestly I was somewhat haphazard about the seed removal thing.  Slice and rough chop the red peppers into large pieces.  Place all the chopped veggies, keeping tomatoes cut side up on a baking sheet. 

 

Drizzle everything with olive oil and sprinkle with fresh thyme(if you have it) or ground thyme.  Roast in a 400 degree oven for 30 minutes.  This gives the soup a nice roasted flavor.

 

Shortly before roasted vegetables are due to come out, melt the butter in a large saucepan(pot) over medium heat and saute the onion over medium heat until translucent.  Turn the heat down to low to keep warm. 

 

Once the vegetables are finished place them in a food processor or blender and blend the roasted red peppers and tomatoes until it is of a consistency that you like.  I prefer mine to be pretty much pulverized.  No loose tomato skins for this girl!  Add it to the saucepan(pot)with the onion. Add the minced garlic.  Add the vegetable broth, milk, sugar, basil, paprika, garlic powder, salt, pepper, and thyme.  Bring to a boil.

 

Reduce heat, cover and simmer for at least 15 minutes, up to however long you want to simmer.  I prefer to simmer for a good hour or so to get all those herbs and flavors to mix.  Yummm!  Stir in the cream cheese until melted, about 10 minutes or so.  Top with a sprig of thyme and some shredded asiago cheese if you desire.

 

Serve the soup up hot, alongside a gooey, cheesy sandwich!  Delicious!