Garden Tomato Soup #food

It’s almost the end of the short growing season on our side of the world. And my husband picked up most of the tomatoes from our garden while battling a herd of mosquitoes.😆 His statement threw me off when he said “I was standing in the middle of the garden battling the mosquitos and refused to leave till I am done picking them all”. He came inside with a lot of colorful tomatoes for me to use in multiple savory dishes along with a lot of bites.😂 Believe me, we have a lot of mosquitos in our backyard in this season. Sometimes I ask my kids to go and pick something from the garden if my hands are occupied and they refuse most of the time because they get bites. Anyway, I used some of the tomatoes and made this deliciously sweet and creamy roasted tomato soup. It was sweet naturally because of the yellow bulb-shaped tomatoes. These yellow bulb tomatoes are incredibly sweet and not acidic at all like the red cherry tomatoes. It was a perfect combination using the two varieties together. Red cherries are a bit tart and the yellow ones are sweet and they complement each other perfectly in the soup. Let’s proceed to the recipe then. MEK Roasted Cherry Tomatoes Soup with Grilled Cheese Sandwiches 1 kg cherry tomatoes or any other variety or a combination 4 banana peppers 1 whole onion, sliced ½ head garlic 2 tbsp olive oil ½ tsp sea salt Some black pepper 2 crushed red chillies Combine all these and toss them to coat. Spread it on a baking tray and bake at 425 F for 30-40 minutes. Take them out and squeeze out the garlic from the peel. Let it cool a bit and then transfer to a blender. Blend everything to paste and then pass it through a sieve. Use the back of a large spoon to push the pulp out through the sieve. Discard the peels and the seeds. And set the puree aside. 4 tbsp olive oil Fresh herbs like basil, oregano, thyme, and rosemary (as per your choice) ¼ cup white flour 4 cups chicken or beef stock- homemade The reserved tomato puree Salt and pepper to adjust to your taste ½ cup heavy cream- we will be adding it once the pot is off the heat for 10 minutes. Because the acidity of the tomatoes can curdle the cream and we don’t want that. Heat olive oil in the stock pot and add fresh herbs to it. They will splutter. Add the flour to it and cook for two minutes till it is a bit roasted. Now pour the tomato puree into it and using a whisk, quickly whisk it to prevent the lumps from forming. Add the stock to it. Cover it and simmer it for 5-10 minutes. Simmering it is not needed but it’s just us mothers’ habit to let it cook for a while. Remove from heat and adjust the seasoning. After ten minutes, stir in the cream and serve it with a drizzle of cream and a dash of your favorite seasoning on the top. For the grilled cheese sandwich I used gouda, Colby jack, fresh mozzarella, and parmesan cheese. Smear butter on the outer sides of the bread and slowly grill them on medium-low heat. Serve it alongside the creamy soup. Enjoy!❤️