Father. Geek. Foodie. Entrepreneur.

Dot Com Kitchen – Battle Tomatoes

I was trying to figure out what to do with an overabundance of tomatoes in the fridge and Roasted Garlic and Tomato Soup sounded like a good idea.

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First we roast our garlic and tomatoes with olive oil, fresh cracked pepper and a bit of salt. This smelled so good.

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While the tomatoes are roasting away, we prepare our trinity of vegetables which reside in most soups which consists of diced carrots, onions and celery. Cooked until soft in a bit of olive oil.

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After a good roasting we toss the roasted tomatoes and garlic into the pot along with some homemade chicken stock that I prepared and froze earlier in the month.

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After a bit of simmering, we add in our herbs which consists of fresh basil and a little bit of oregano.

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We wait for some more simmering action and then reach for the hand blender to get everything nicely blended together. You can transfer the mixture to a blender for a smoother consistency, but I like a slightly chunkier soup myself.

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Finally, you finish off the soup with heavy cream, or in this case, I used a couple dabs of sour cream.

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So that’s what homemade roasted garlic and tomato soup looks like. Different than in the can huh? This goes absolutely awesome with grill cheese sandwhiches. I would say almost better than Cream of Mushroom soup. Believe it or not, no Bison was harmed in the making of this soup and it makes an excellent meal for bodily recovery after a Jumbo Mixed Grill. Bon Appetit!



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