Homemade Tomato Bisque

Cooler weather is here, which means time for lots of soups and croc pot meals!  I had attempted homemade tomato soup a couple years ago, but did not like how it turned out (although the boyfriend LOVED it.)  Now, I hate tomatoes! I love ketchup, sauce and tomato soup, but when I had made it the first time it was too tomatoey for my liking.  Since we had fresh tomatoes that needed to be used up, I decided to give it another try and it turned out delicious!

Ingredients:

2 large containers of grape or cherry tomatoes

2 cups of chicken broth

4 large fresh tomatoes (peeled,diced)

1/2 onion diced
2 Carrots

2 cloves of garlic minced

salt & pepper

onion powder, garlic salt & garlic powder and pepper

olive oil

1 cup of milk

Preheat oven to 450 degrees.  On a baking sheet, spread out the tomatoes and sprinkle with a tablespoon of olive oil.  Once the oven is ready, bake/roast in the oven for about 15 minutes.  Meanwhile, in a large saucepan, put in another 1 1/2 tablespoons of olive oil and put on medium high heat.  Throw your onion, carrots and garlic into the pan and saute for 5-6 minutes.  Then, add your roasted tomatoes from the oven, chicken broth, fresh tomatoes and spices.  (Add spices to your liking).  Then add in your cup of milk.  If you like your soup creamier, you can always add a little more milk.  Bring soup to a boil.  Once it starts boiling, bring it down to a low simmer.  Cover pot halfway and let simmer for 20 minutes.  After 20 minutes, let soup cool and then blend it with an immersion blender (or if you don't have one, you can blend in a regular blender and return to pot).  

After blending the soup together, serve and enjoy!  I enjoyed the soup with some grilled cheese on Ezekiel bread.