Roasted Tomato Basil Soup
I love when Fall rolls around. The house is filled with aromas from fresh garden pickings. Whether it is berries for jams, tomatoes for salsa's, sauces and soups, or pickling beets, carrots, beans or cucumber - the smell brings me back to my childhood years.
Growing up, we had a huge garden. Come memorial weekend my mom would meticulously have her yard stick out dropping seeds into the ground, making perfect rows of soon to be fresh fruit and vegetable of labored love. We would be out weekly, watering, hoeing and picking weeds. Mid summer was my favorite. Picking fresh pea pods and pulling carrots, only to rinse them off with the water hose, and snack on them during our kickball or crochet breaks with our friends.
In mid to late September, the tomatoes, peppers and onions where ripening and it would soon be canning seasoning. To be honest, growing up, I was not a fan of tomatoes. The consistency and smell turned me off. As I grew older, I began to have a new found love for them and when my mom moved to Florida, I inherited the canning set she used for the last 30 years of my life and it has been goal to have the same nostalgia begin in our new home here in Bismarck.
Below is a new creation on an old classic tomato soup. No blanching, no peeling skins off in the sink. Just a simple oven roast with garlic, onion and spices makes this tomato soup warm your tummy on a cool evening or better yet, dunk with a gourmet grilled cheese sandwich!
3 lbs Tomatoes, quartered
1 Red Pepper, seeded
1/2 medium onion
1 Whole Garlic Head, roasted
Salt & pepper
2 Tbsp. Italian Seasoning
1/2 Tsp. Better than Bullion Vegetable paste
1/4 C. water
1/2 C. heavy cream (optional)
Prep: Preheat the oven to 420°F.
Roast vegetables: Place the tomatoes, red pepper, onion and garlic head (wrapped in tin foil) on a rimmed baking sheet. Toss with olive oil, Italian seasoning, salt and pepper. Roast for 20-30 minutes, until softened, fragrant and starting to brown. (If skins peel off, you can discard and not add in next step)
Place the roasted vegetables in Deluxe Cooking Blender*, add vegetable stock. Turn to “soup” setting.
*If you do not have the DCB, you can pour into stand up blender and pulse (caution hot liquid explodes the lid off and soup will be all over the place - proceed with caution) or you can pour into a stock pot and use an immersion blender.
Add heavy cream (optional) Pulse a few times until incorporated.
Top with thinly chopped fresh basil and additional salt/pepper to your taste.