Perfect dish for this rainy cooler Florida day!!
We strongly recommend serving in with grilled cheese so add your ingredients for making your favorite grilled cheese.
8lbs tomatoes (recommend plum but our store didn’t have any so we used a few different types)
1 large onion diced
3 carrots peeled and chopped into medium size pieces
1 shallot minced
4 garlic cloves minced
1 Tbsp Fresh Rosemary minced
1 Tbsp fresh basil minced
1 Tbsp fresh parsley minced
4 cups chicken or vegetable broth
1 cup heavy whipping cream
Pre heat oven to 400.
Core out and deseed your tomatoes.
Place on baking sheets. You want to have a single layer so everything as a chance to roast. You might need to use two sheets.
Add diced onions and carrot slices.
In bowl combine herbs and Everglades.
Sprinkle on top of vegetables.
Add a drizzle of olive oil and toss around. You want to use enough olive oil on everything so nothing gets stuck to the pan.
Roast in oven for at least 1 hr 15 minutes.
This might take longer depending on the size of your carrots. So make sure you don’t cut them into too large of pieces. You want to make sure these are easily pierced with a fork otherwise you will have chunky soup.
Once everything is roasted remove from oven and start the blending process. We have an immersion blender so we put the tomatoes directly into the pot for the stove and blended. But if you do not have one - No worries just use a regular blender and add your broth while you blend.
Be EXTRA careful doing this and do it in small batches. It will be extremely hot.
Once everything is blended bring soup back up slowly to serving temperature. At this point make your grilled cheese sandwiches.
Once you are ready to serve add your heavy whipping cream give it a good stir and serve it up. Enjoy!!
Remember we are not chefs or English majors so let us know if you have any questions!!
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