It’s football season. I’m not super into watching sports on TV. I like playing sports, but there’s a fine glaze that forms over my eyes whenever Mike switches the channel to a game of any kind. I’m still trying to figure out why there is Sunday night football, Monday night football AND Thursday night football. It feels like it’s always on. (Sorry football fans).
But – BONUS! If I don’t care about what’s on TV, that leaves me plenty of time to cook. And that’s something I’m totally fine with. On a separate note, does the buttermilk face I made in my soup look slightly demonic to anyone else?
What You Need:
- 15 plum tomatoes, halved
- 1 yellow onion, sliced
- 2 large garlic cloves
- 2 large red peppers, seeded and sliced into rough strips
- 1/2 tsp chili powder
- 1 tsp paprika
- 1 cup buttermilk
- 1/4 cup sliced chives
- 1/4 cup freshly grated cheddar cheese
What You Do:
Preheat oven to 400F.
In a large baking dish, place the halved tomatoes, onions, red peppers and garlic, alternating layers to ensure they’re all combined.
Cover and bake for about 45 minutes or until the tomatoes are puckered with split skin, surrounded by juices.
Use a slotted spoon to remove the solid veggies and place in a food processor.
Blend the roasted veggies until smooth, and pour into a large bowl.
Add the spices and buttermilk and stir well. Reheat if necessary but it should be hot enough to serve.
Pro Tip: Dip a grilled cheese in it. Is this even a pro tip? Tomato soup and grilled cheese go together like chocolate and milk.
My other pro-tip is to save the leftover baked veggie juices, pour into a Tupperware and freeze. It’s vegetable broth for your next recipe. BOOM!