The depth of flavor from this recipe will have you going from canned tomato soup to a culinary classic you will love.
What you’ll need:
• 2 pounds of fresh tomatoes.
• 2 medium red onions, peeled and rough chopped.
• 3 cloves of garlic, peeled.
• 3 red bell peppers, seeded.
• 1/4 cup fresh basil, finely chopped.
• 1 tsp. salt.
• 1 tsp. pepper.
• 1 sprig thyme.
• 1/2 cup extra virgin olive oil split into 1/4 cups
In a roasting pan, add 1/4 cup of olive oil to coat the bottom. Add whole tomatoes, peppers, garlic and onions. Roast in the oven on medium high heat for 45 minutes. Remove and let cool. Peel and core tomatoes.
In a pot on medium heat, add olive oil, tomatoes, onions, garlic, peppers, basil, thyme, salt and pepper. Once it starts to boil, reduce the heat, cover and let simmer for an hour. Remove the thyme sprigs and transfer the mixture to a blender and blend until creamy and serve.
This soup is great by itself or as the classic combo with grilled cheese. Enjoy.
Cooking since he could pull a chair up to the stove at 5 years old, Joey Morasse, of Lebanon, is the owner and operator of JoJo’s Barbecue and Catering. He is also a personal chef and offers in-home cooking classes.