Took me three tries to get this right but now, its more than right.
The secret? Brie instead of cream. And lots of pesto. Happy soup season y'all!
This is one of my prouder moments. I love tomato soup but never had a recipe of my own... until now! I went through a lot of tomatoes to get here.
Also its soup season so the timing is perfect. Today was extra rainy and gloomy in Atlanta so all I wanted was to curl up with a bowl of this soup and some garlic bread.
The first batch I made was all sorts of wrong, the second wasn't cream/ thick enough, the third was perfect thanks to the brie.
I hope you all make this and love it. The best part is its incredibly easy and not time consuming.
Here's another pic just for fun.
12 Roma tomatoes
6 cloves garlic
1 medium sweet onion
½ cup basil pesto
1 ½ tablespoons honey
~1 cup brie (rind removed)
Salt, pepper, olive oil
Fresh basil for serving (optional)
1. Rinse the tomatoes and then cut into halves or quarters. Peel and crush the garlic cloves. Peel and cut the onion into chunks.
2. Add tomatoes, garlic and onion to a dutch oven or stove pot, add 3 tablespoons olive oil, about a teaspoon each of salt and pepper and honey.
3. Cover and let roast for about 20 minutes on slightly above medium heat, until tomatoes are blistering.
4. Either transfer to a blender and mix for about 15 seconds or use an immersion blender in the pot until smooth.
5. Add soup back to the pot if you removed it to blend. Turn the heat to medium/low and stir in the pesto and brie until melted.
6. Split into bowl and serve topped with fresh pepper.