Beefy Tomato Soup
Serves | 6-8
Ingredients:
Beefsteak tomatoes (fill a pot ¾ full), halved
1 sweet onion, quartered
4 whole cloves garlic, peeled
Olive oil drizzle
2 lbs ground beef
2 spoonfuls of pesto
Optional garnishes: fresh basil, parsley, pesto, heavy cream
Directions:
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 40 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. Return to the pot and simmer for 10 minutes.
Stir in pesto and season one last time with salt and pepper to taste. Serve warm with optional garnishes.
Notes: If using a blender to purée, let the roasted vegetables cool slightly before transferring. We like Seggiano or Raos pesto. Serve with peanut butter toasties (trust me!) or cheese toasties made with my Mom’s Homemade Wheat Bread recipe for dipping.
Creamy Beefy Tomato Soup: After blending, stir ¼ c heavy cream into the pot. For extra protein, substitute plain yogurt for heavy cream, but let the soup cool slightly and stir the yogurt into individual serving bowls to prevent curdling.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
