Tomato Soup

​I LOVE soup. I LOVE soup season. And I LOVE tomato soup…with a grilled cheese, of course! Not all tomato soups, though, are good. Or. Good for you. 

This soup has no cream…instead, it has goat cheese. And…it’s delicious and the best I’ve ever made/had. 

The Flavor Bomb Cherry Tomatoes are my absolute favorite and go-to always. I get them at BJ’s or Sam’s. This recipe used almost one full carton. 

Without further ado…here’s the recipe…

INGREDIENTS:

• 3 Cups Cherry Tomatoes 
• 5 Cloves Garlic, Whole
• 3 Tbsp Avocado Oil
• A Pinch of Red Pepper Flakes
• 16oz Bone Broth (or Chicken Broth)
• 1/4 Cup Goat Cheese
• 1/2 Tsp Dried Basil
• 1 Tbsp Pecorino Romano Cheese
• S&P to taste

DIRECTIONS:

1. Prepare and assemble all ingredients. 
2. Preheat oven to 425 degrees. 
3. On a roasting or sheet pan - add tomatoes and garlic. 
4. Drizzle avocado oil over tomatoes and garlic, add red pepper flakes, S&P and mix all together. 
5. Put in oven and roast 15-20 minutes. You’ll know when they’re done bc they will have burst/popped under the pressure or you can smoosh easily with back of spoon. 
6. Heat the bone broth in a soup pot on the stove. 
7. Once heated, add the ingredients from the sheet pan, goat cheese and dried basil to the pot. 
8. If using immersion (stick) blender, blend til smooth. If using a blender, pour soup pot of ingredients into a blender and blend on high til smooth. 
9. Add salt and pepper to taste and top with pecorino Romano cheese.