I’ve been busy in the kitchen lately and still trying to lighten up for summer. I don’t make soup very often; I like texture and having my teeth sink into deliciousness.
However, this soup just might turn me into a soup enthusiast. It’s velvety creaminess is rich and chunks of tomatoes gives it texture. It’s a satisfying meal that’s comforting enough for winter and light enough for warmer months.
I started with chopped tomatoes drizzled with extra virgin olive oil tossed in oregano, basil, thyme, garlic powder, and plenty of freshly ground black pepper.
After roasting for about an hour, the house smelled heavenly!
I roughly mashed with a potato masher but it could be blended in a food processor for a smoother consistency.
After transferring to a saucepan, I added veggie broth, light cream, a splash of balsamic vinegar, and simmered for about 20 minutes.
And finally…the perfect cup of soup!
I’m looking forward to trying this with fresh garden tomatoes come summertime!