- 4-6 tomatoes (I use Roma)
- 1-2 TBL butter
- 1 clove garlic, chopped finely
- 1/4 cup onion, chopped finely
- 1 28 oz. can of diced tomatoes (with the juice)
- 1 14.5 oz. can of diced or crushed tomatoes (with juice)
- 32 oz. of vegetable or chicken broth
- 1-2 TBS honey or agave
- 1/8 tsp liquid hickory smoke
- salt & pepper to taste
- cilantro & corn for topping
- Preheat oven to 450. Slice 4-6 tomatoes in half, and lay them with the open side up in a baking dish. Sprinkle with salt and pepper. Place dish with tomatoes in oven for 10-15 minutes.
- Meanwhile, in a pan, melt 1-2 TBL Butter. Once melted, 1/4 cup finely chopped onion and 1 clove of garlic (or some garlic powder). Cook until onions soften.
- In a large pot, combine 1-28 oz can of diced tomatoes (with juice) and 1-14.5 oz can of diced or crushed tomatoes. Pour in 32 oz vegetable or chicken broth (I have done both and they both taste great; I use Better Than Bullion brand Chicken most of the time). Add in 1-2 TBS of honey or agave, as well as 1/8 tsp. liquid hickory smoke (my friend Claire's idea-it's awesome, and she's amazing).
- When the ovened tomatoes are done, toss them in the pot, too (whole).
- Let it simmer 10-20 minutes.
- Scoop out the larger chunks of tomatoes into your blender. Blend for a few seconds. Repeat as necessary until your soup reaches your desired consistency.
- Serve war with corn &/or cilantro on the top!
How do I freeze my soups? I pour 2-3 cup portions into Quart sized Freezer Ziploc baggies. Seal. Lay flat in the freezer. Once frozen, I place them upright in a bucket in my freezer...keeps it tidy and I can easily find what I'm looking for. Don't forget to label them! To defrost, either run under hot water or place it in the fridge overnight.