Roasted Tomato Basil Soup

January 16, 2018

 

 

We are expecting a little snow here in GA in a few hours and absolute frigid temperatures are following.  I am starting to yearn for warm weather...anyone else?  But since I know it'll be a while before Spring I'll suck it up and get through with hot soups and stews.  I whipped up some of this roasted tomato basil soup to have on hand for lunch over the next few days.  It's super easy and really yummy! 

You may be thinking that homemade tomato soup made with fresh tomatoes can't be that good since tomatoes aren't in season right now, well, you're wrong.  When you  roast tomatoes it turns them into these deliciously juicy and sweet things that are good enough to eat all by themselves.  To a roasting pan I added four large tomatoes quartered, one sweet onion quartered and several whole cloves of garlic and tossed them in olive oil then sprinkled them with salt and pepper. Roasted them at 425 for about 40 minutes.  

 The smell of this is intoxicating!  I could've just eaten them right off the pan because tomatoes are one of my favs.  While they were cooking I simmered a can of chopped tomatoes on the stove with a little butter and fresh thyme. 

 After letting everything cool, I added it all to my food processor along with some vegetable stock, Fresh basil, olive oil and more salt & pepper.  You could totally add a bit of cream if you wanted creamy tomato soup! 

 I got mine to a pretty smooth consistency but you could leave it chunky if you wanted.  After it was all blended up, I added it to a pot on the stove and let it get nice and hot.  I served mine with little bits of parmesan crisps but we all know a ooey-gooey grilled cheese to dunk in it would go best!! 

 

 Ingredients

  •  Four large fresh tomatoes (cut into fours)

  •  One small sweet onion (cut into fours)

  •  Several garlic cloves (whole)

  •  One can unsalted diced tomatoes

  •  One tbsp butter

  •  Several sprigs fresh thyme

  •  Several fresh basil leaves

  •  Olive oil

  •  Salt & Pepper

  •  One cup vegetable stock

  Directions

  1. Pre-heat oven to 425

  2. Put tomatoes, garlic and onion on roasting pan and toss in olive oil then sprinkle with salt & pepper. 

  3. Roast for about 40 minutes or until tomatoes have gotten crinkly and the edges have almost blackened.  

  4. In small pot over med heat, simmer the chopped tomatoes with the butter and thyme, about 20 minutes.  Turn heat off and let cool.  

  5. Once the tomatoes are done roasting give them about 10 minutes of cooling time.  

  6. Add everything to a food processor, blender or use immersion blender and add your stock.  Blend to desired consistency stopping every 5-10 seconds to add salt & pepper if necessary and cream if wanted.  

  7. Serve in large soup bowl with fresh basil, cheese or a grilled cheese sandwich if you'd like!! 

 

Remember to TAG me on instagram and let me know how you liked it!! Stay warm y'all!! 

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