@tiahrubala: Me as soon as I see rain in the forecast. 🙂‍↕️🍅 RECIPE BELOW: Roasted Tomato Soup Makes about 3 quarts / 6–8 servings (This makes a lot! Cut everything in half for a smaller batch.) Ingredients: - 4 lbs Roma/plum tomatoes, quartered - 2 pints cherry or grape tomatoes - 2 yellow onions, cut into wedges - 6 garlic cloves, peeled - 3 tbsp olive oil - 3 tbsp tomato paste - 2 tbsp butter, divided - ½–1 tsp finely chopped fresh rosemary - Small handful fresh basil - 2 cups chicken broth* - ½ cup heavy cream - 1 tsp dried oregano - Salt + black pepper - Red pepper flakes, optional You can use less broth depending on how juicy your tomatoes are, or substitute some water if needed. Instructions 1. Preheat oven to 425°F. Divide tomatoes, onions, and garlic between two sheet pans. Drizzle with olive oil and season generously with salt, pepper, oregano, and red pepper flakes if using. 2. Roast for 45–60 minutes, rotating the pans halfway through, until the tomatoes are collapsed and juicy and everything has some browned, caramelized edges. 3. Melt 1 tbsp butter in a large pot over medium heat. Add tomato paste and rosemary and cook for 2–3 minutes, stirring, until the tomato paste darkens to a brick red. 4. Add all the roasted vegetables and all the juices from the sheet pans. Add chicken broth, starting with less and adding more as needed. 5. Add a small handful of fresh basil and simmer everything together, uncovered, for 10–15 minutes. 6. Blend until completely smooth with an immersion blender (or carefully in a regular blender). Add more broth or water if you want a thinner consistency. 7. Reduce heat to low and stir in ½ cup heavy cream + remaining 1 tbsp butter. Taste and adjust salt and pepper. 8. Serve with sourdough grilled cheese, obviously. #nyc #rain #grilledcheese #tomatosoup #cooking

tiahrubala

Open In TikTok:

Region: US

Sunday 20 September 2026 18:02:02 GMT