Tomato Soup (72 oz)
3 large hot house tomatoes
1 large yellow onion
2 heads of garlic
1 zucchini
1 yellow squash
2 large carrots
3 sticks of celery
1 red bell pepper
1 green bell pepper
1. preheat oven to hot as fuck (550 or whatever your shitty oven can get up to) with your cast iron in the oven
2. Peel carrot, zucchini, squash
3. Quarter all veggies and throw into your cast iron. Toss in olive oil and salt.
4. Roast until veggies are well roasted and cooked through. Like 40 min. Flip them half way thru.
5. Add everything into a food processor with chicken stock (homemade you lazy fucks) and emulsify with EVOO. Add 8 oz Greek yogurt, salt, pepper, basil, oregano, parsley, crushed red peppers, and cayenne to taste.
6. Finish with Parmesan and parsley