Every year my in-laws grow so much produce that I’m always coming up with ways to use it all and be able to enjoy it long past the harvesting season.  We store vegetables in a lot of ways, canning, freezing, making soups and stews… the possibilities are endless.
One of the things we get from their farm is tomatoes.  The taste of farm-fresh tomatoes can’t be beat.  When it comes to tomatoes, I’ve typically done one of two things to preserve them: 1) freeze them and when making sauces, stews or other recipes tossing them in, and 2) making batches of spaghetti sauce and freezing them into dinner-sized portions for a quick easy spaghetti dinner.
This time was different.  And I stumbled on this by accident, but it turned into a genius way to make the best ever creamy tomato soup! I’ve tried for years to find a healthy tomato soup recipe but have never quite enjoyed any.  In the past I’ve stewed the tomatoes down, added spices and pureed it – which wasn’t bad BUT it is nothing compared to this incredibly easy, accidental tomato soup!
The first step was roasting tomatoes.  One day I found myself with far too many tomatoes and a few had cracks in them, so I wanted to use these fast.  I roasted the tomatoes then put them into the blender.  I’m not actually sure what I thought I was going to make, but I think it was a sauce?  Once I pulsed the tomatoes a couple of times they broke down so beautifully the only option was making soup.  Next I had to duplicate it, writing down the steps and ingredients… I also added lentils to add some protein and thickness. It turned out to the best EASIEST and TASTIEST tomato soup EVER.


2.5 cups roasted tomato, approx. 5-7 medium tomatoes
¼ cup roasted onion
1 tbsp crushed garlic
1 cup cooked red lentils
2 tablespoons fresh basil
1 teaspoon dried oregano
¼ teaspoon garlic salt
1 tablespoon olive oil
1) First roast the tomatoes and onion.  Turn the oven onto 375F and place the tomatoes and onion on a baking sheet, putting it into the oven once it has heated. Allow to roast for about 30-40 minutes,
2) Cook the lentils as per the package directions,
3) Allow the tomatoes and onion to cool for 15-20 minutes,
4) Combine the tomatoes, onion, lentils and remaining ingredients into a blender or food processor and pulse until you get a uniform, smooth texture.
Makes 2 servings.
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