I’ve heard of food miles, and I try hard to be mindful of them when I shop, and now I’m working on my food YARDS! Over the last three and a half years, my incredible neighbours -Justin’s grandparents, no less!- have opened the electric fence of their vegetable garden to us every summer to help ourselves to all the tomatoes, chili and bell peppers we want. As I’ve yet to try canning vegetables (more on that later this summer), I’ve spent the last couple of weeks perfecting tomato soup. It turns out that my soup-hating husband is now hooked on this meal, and given how simple it is to make, it won’t be long before he makes a batch himself.
4-5 LARGE TOMATOES (if you can’t get them fresh off the vine, store-bought is fine!)
2 RED CHILIS, SEEDS REMOVED
2 CLOVES OF GARLIC
SALT & PEPPER TO TASTE
1/2 CUP HEAVY CREAM
Preheat the oven to 400℉/205°C
Line a baking tray with foil.
Cut the tomatoes into half-inch slices and lay flat on the lined tray, seasoning to taste. Cut and de-seed the chilies, sprinkling them over the tomato slices.
Roast for 25-30 minutes, until the slices start to brown.
Fry chopped garlic, and stir in the roasted tomatoes, bringing to a gentle simmer.
Pour in the cream and season further if necessary, and simmer for 5 minutes before blending with a handheld blender (I LOVE mine from KitchenAid that is currently 45% off on Amazon- wow!)
Served with your choice of grilled cheese sammies. We like sourdough bread, smothered in mayo and grilled with a nice sharp cheddar.
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