Pre-heat oven to 425 degrees.
Line a rimmed baking sheet with foil.
Slice 6 Heirloom Tomatoes into 1/2-thick slices and lay on baking sheet in a single layer.
Cut an Onion into 8 wedges and scatter among Tomatoes.
Peel 6 cloves of Garlic and scatter among Tomatoes and Onions.
Drizzle all the vegetables with Olive Oil.
Sprinkle with Italian Herb Mix, Salt, and Pepper.
Roast in the oven for 45 minutes – your kitchen will smell enticing!
Using a rubber spatula, scrape everything into an 8-cup Pyrex measuring cup and whiz with an immersion blender to desired consistency. Using a measuring cup allows you to pour the soup into the bowls easily.
You have several options at this point:
- Serve the soup warm with a dollop of Sour Cream
- Chill the soup and serve it cold with a dollop of Sour Cream
- Use it as a sauce for any number of Risotto, Pasta, Lasagna, or Chicken dishes
We’ve served it warm and chilled and enjoyed it equally both ways.
|Sunrise over Oxnard Plain ~ view from our rooftop|