I am a huge fan of a great bowl of soup, or as Grayson calls it “Choop”.
I needed to come up with a yummy, zingy, creamy recipe that was easy enough to whip up in a pinch and clean eating as can be. After a little trial and error I can proudly say I’ve found the best tomato soup ever.
Easy Tomato Soup
3 Large hot house tomatoes ( I think these are also referred to as beef steak or slicing tomatoes) sliced into 2″ pieces, with the woody core removed.
2 Bell peppers with stem and seeds removed and cut into 2″ pieces
1 Red onion diced
3 Cloves garlic peeled smashed and sliced
1 Jalapeno (optional), halved with stem and seeds removed
2 TBS olive oil
3-4 Basil leaves whole
Salt and pepper to taste
Plain greek yogurt (optional)
Set oven to broil at 500 degrees. Place the chopped tomatoes, bell pepper, onion, garlic and Jalapeno in a roasting pan, drizzle olive oil over veggies and sprinkle on a pinch of salt and pepper. Roast at 500 for about 35 minutes or until the edges of the veggies are charred.
When the veggies are ready, place the veggies and the juices from the pan into a blender, add in the basil leaves. Pulse until as smooth or chunky as desired making sure to lift the lid periodically to release steam. Taste and add salt or pepper to your liking. Add a dollop of greek yogurt for some extra creamy-ness.