Creamy green tomato soup, made with roasted green tomatoes, onions and garlic. Once baked, tomatoes are blended with vegetable broth and heavy cream making a velvety smooth fresh tomato soup. Save this recipe for your Summer garden!
Spread tomatoes, onions and cloves of garlic in a 9x13 pan. Drizzle with olive oil.
Bake for 30 minutes, or until tomatoes soften up and start bursting.
Let tomatoes cool for a few minutes and then put tomatoes/onions/garlic in a food processor. Season with salt and pepper.
Pulse until pureed.
Pour this green tomato mixture into a medium sized soup pot over medium heat.
Add vegetable broth and heavy cream, stirring until a smooth tomato soup forms, about 10 minutes. Taste and adjust the seasoning, adding more salt and pepper if needed.
Serve in bowls adding parmesan cheese or fresh basil on top. Enjoy!