Beefy Tomato Soup
Nothing beats the sweetness of a delicious bowl of garden-fresh tomato soup. Add a little beef, and you've got a hearty meal your family will love.
Garden tomatoes (fill a pot 3/4 full), halved
1 yellow onion, halved
4 whole cloves garlic, peeled
Olive oil drizzle
1 pound ground beef
2 spoonfuls of pesto
Optional garnishes: fresh basil, plain yogurt or cream
Preheat oven to 450°F.
Add garlic, tomatoes and onion to an oven safe pot. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until lightly caramelized.
While vegetables are roasting, cook ground beef on the stovetop seasoning with salt and pepper. Set aside.
Remove the pot from the oven and blend vegetables with an immersion blender or add to a blender until smooth.
Stir in pesto and season one last time with salt and pepper to taste. Serve warm with optional garnishes.
Notes: Our preferred tomatoes are Roma or beefsteak. Any will work, but the key is using fresh tomatoes. We enjoy using Seggiano pesto and plain yogurt as garnish. You can sub ground beef for ground turkey. You can sub garlic cloves for garlic powder and yellow onion for white onion.
