As the weather begins to get colder and the nights closer to freezing we have started to gather the rest of our tomatoes for the year. It’s a bitter sweet feeling not to have fresh garden tomatoes anymore, however this time of the year comes and I am pretty much ready for a break from it all. The cold sends me indoors and I am happy to crawl under a warm blanket and read a good book! This recipe is so good and very comforting! It warms body and soul and your kids will love it too!
Homemade Garden Tomato Soup
20 medium to large tomatoes, quartered
1/4 cup olive oil
3 tablespoons balsamic vinegar
1-2 tablespoons Italian seasoning (or fresh basil)
Sea salt and fresh ground pepper
1-2 cups your choice half and half, milk, almond milk, soy milk
Fresh avocado slices
Place tomatoes on a jelly roll pan. Drizzle olive oil, vinegar, Italian seasoning, salt and pepper on the tomatoes and roast in the oven. You can do it one of two ways. Bake over night at 200 degrees or at 400 degrees for 20-30 minutes depending on your preference, flipping them once half way through. Once the tomatoes are roasted and browned take them out of them oven and puree them in a blender. Add to large sauce pan over medium heat. Add your cream or milk and bring to a simmer. Serve warm with fresh avocado slices and with grilled cheese sandwiches!
Garlic Parmesan Grilled Cheese Sandwiches
Whole grain sliced bread
Good sharp cheddar cheese
1/4 cup butter, softened
1 tablespoon Parmesan
1 clove garlic, crushed
1/4 teaspoon dried oregano
Mix together the butter, Parmesan, garlic and oregano in a small bowl. Place slices of cheese in between the bread slices and then spread the butter onto the outside of the sandwich. Grill over medium high heat and serve warm with soup.