June 16, 2016

Roasted Tomato Basil Soup

What to do when your garden is overflowing with beautiful, ripe tomatoes and basil?  Why make this soup of course.  Store bought tomatoes also work in this  soup.  Now, you won't catch me eating a raw tomato from the store.  It just doesn't taste the same.  I think all types work in this soup, garden, roma, grape and cherry.
     The only thing missing from this picture is a gooey grilled cheese sandwich.
Roasting the tomatoes, onions and garlic give them extra flavor. 

An immersion blender is definitely your friend with this soup.  You could use a regular blender but be careful not to burn yourself.

  • 1 1/2 lb roma tomatoes or any garden tomato, halved
  • 1/2 - 1lb cherry tomatoes
  • 2 1/2 cup low sodium chicken broth
  • approx 3 tbsp olive oil
  • 15-20 basil leaves
  • 4 cloves of garlic, whole
  • salt and pepper to taste
  1.  Preheat oven to 425°.  Place tomatoes on baking sheet and toss with 2 tbsp olive oil.  Season with salt and pepper.  Place onions and garlic on separate baking sheet lined with foil.  It makes clean up easier.  Toss with 1 tbsp olive oil and season with salt and pepper.
  2. Bake in oven for 30-40 minutes.  Keep checking, the onions will be done before the tomatoes.  Look for golden edges.  Remove from oven and peel skins away from tomatoes.  Don't skip this step or you'll have weird textures in the soup.
  3. Throw all veggies in a large pot with the chicken broth and basil.  Bring to a boil.  Reduce heat and simmer for 30 minutes.  
  4. Blend with an immersion blender until smooth.
  5. Season to taste and serve warm.  I like to add a splash of cream to my bowl.

* makes about 3-4 servings.
Eat and enjoy

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