I met my very Italian, tomato soup loving husband in a bar.
In fact he was the bartender, and I, well, was the young, flirty patron. I shamelessly wrote my number on a napkin and the rest became history.
Several weeks into our relationship, I invited him to my condo where I planned to cook him a nice fondue dinner. That night turned into an infamous memory, where my elaborately planned meal turned into a late night pizza delivery…because, let’s just say things didn’t turn out very well.
The next meal I attempted to cook for him turned VERY UGLY when I put bell peppers in a jar of tomato sauce. To be honest, based on his response to that meal, I am uber surprised that he ever called me again.
Long story short, my husband came from a long line of AMAZING Italian women who had unbelievable kitchen skills…which meant that I had some work to do.
Over the last 13 years I have refined my skills in the kitchen and have had some fun experimenting with recipes to fine tune them for my family.
One of my husband’s favorite meals, tomato soup, has taken me a few years to get right, but truly, now, I have it down. Our family loves this meal on a cold winter evening, paired with a gourmet grilled cheese sandwich and a nice glass of red wine. The best part is that I have “hidden” a garden of vegetables in this soup, which means our twins are happily enjoying this veggie filled recipe several times a month!
The Ultimate Tomato Soup Recipe for Busy Moms:
- 10-12 Roma Tomatoes
- 1 Yellow Onion
- 2-3 Carrots
- 2-3 Celery Stalks
- 6-8 Cloves of Garlic
- 4 Tbsp. Olive Oil
- 1 Tbps. Garlic Salt
- Salt and Pepper to taste
- 1/4 cup heavy cream
- 2 Tbsp. Pesto
- Parmesan or Goat Cheese for Garnish
Begin by cutting the tomatoes in half and spread them out evenly on a cookie sheet. Cut the onion, celery and carrots in large pieces and spread on the cookie sheet as well. Peel your garlic cloves and add to your veggie mix. Next, drizzle your vegetables with olive oil and season well with garlic salt, salt & pepper. Place in the oven to roast at 375 degrees for 30-45 minutes.
Once your vegetables are roasted to your liking, let them cool for 10-15 minutes. After cooling, place the roasted veggies and liquid from the pan in a blender. Blend until smooth. Return your pureed vegetable mixture to a pot, add some cream and pesto. Finally, simmer on low until you are ready to enjoy!
The thing I love about this soup is that it takes less than 15 minutes to throw together (minus the roasting time), fills my family full of healthy vegetables and makes an easy lunch to enjoy quickly during the week when I am busy with the kids!
Try this easy tomato soup recipe and let us know what you think…..we hope it you add it to next weeks’ rotation!