I was craving tomato soup and with 4 huge beefsteak tomatoes from the farmer's market I knew this was the time to make it. I found this simple recipe and made a couple minor changes. I added carrots and garlic to the roasting process along with topping the vegetables with a spicy infused olive oil, omitted the bell peppers and used chicken instead of vegetable stock.
A drizzle of cream and a crusty baguette made this soup perfect for an easy week night meal.
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