Doesn’t that soup look AMAZING?
It was amazing!
But before I get t the recipe…
Yesterday, I started my day off with my morning health drink.
It doesn’t taste that good, but it sure is good for you.
I had a HUGE salad for lunch w/a vegan griller Morningstar Farms burger crumbled on top.
I snacked on some Popchips, drank LOTS of cucumber water.
I also enjoyed a glass of vino and a piece of sugar free chocolate before dinner.
I made vegetarian zucchini boats -> promise to share the recipe later this week for dinner.
I also enjoyed the last bowl of this ridiculously delicious Tomato soup!!!
Let’s get to this recipe now, shall we?!?!
- 5 large tomatoes – quartered (the deeper red, the better)
- 2 shallots, diced
- 1 large garlic cloves, thinly sliced
- 2 garlic cloves, halved
- extra virgin olive oil
- Maldon or other laky salt
- Freshly ground black pepper
- 1 tsp tomato paste
- 1 Tbsp agave nectar
- 3 drops Worcestershire
- 1 or 2 pinches red chile flakes
- ¼ plain Greek yogurt
- 1 Tbsp fresh chopped tarragon
- Preheat the broiler.
- Place tomatoes, halved garlic cloves and shallots in a bowl with a couple of glugs of olive oil, season with S&P and toss. Arrange the tomatoes skin side up so the broiler blackens and chars the skin.
- Broil the tomatoes and shallots for 15-20 minutes, depending on your oven.
- When the skin is black and charred, transfer the contents into a medium saucepan. Get all of the sticky, juicy stuff into the pan.
- Add the garlic, tomato paste and just enough water or (chicken stock) to cover the tomatoes. Bring to a simmer over medium heat and cook for 15-20 minutes. The tomatoes will get broken and soft.
- Using a blender or an immersion blender, blend the soup.
- Pour the soup back into the pan and add the agave, Worcestershire sauce, chile flakes and tarragon. Stir.
- Add the Greek yogurt, stir and serve.
Do You Like Tomato Soup?
In my family, we used to have tomato soup with grilled cheese on rainy days.