There are a lot of recipes and variations for tomato soup floating around the internet right now, several of which I am very excited to try.
There are recipes out there that call for several different ingredients, including apples, sambal oelek, apple cider, and wine.
But with little time to get through the grocery store on a busy Saturday afternoon, I knew I could rely on this simple, no-fuss, and super-healthy tomato basil soup recipe to be delicious.
I knew it would be good becauseΒ my entire staff polished it off when one of my coworkers lovingly crafted it for a staff Thanksgiving party.
What makes it so special is that it uses authentic roasted tomatoes, as opposed to canned, bringing out an intense, smoky flavor.
It’s old-fashioned, light, and the roasted tomatoes and fresh basil play a leading role.
Sign me up.
cheers,
Meg
Roasted Tomato Basil SoupΒ
Recipe adapted from Stephanie S., Chicago, Illinois
Serves 3-4. Double the recipe for a crowd or if you want leftovers.
*RECIPE UPDATED 9/24/13
- 3 pounds plum tomatoes, halved lengthwise
- 2 tablespoons olive oil
- 4 cloves garlic, unpeeled
- Kosher or sea salt
- Fresh ground pepper
- 1 teaspoon fresh thyme leaves, finely chopped
- A pinch (about 1/8 teaspoon) dried crushed red pepper
- 2 cups good-quality chicken or vegetable stock
- 1/3 cup pastured organic heavy cream, half & half, or milk
- A handful of fresh basil (about 10 leaves), plus more for garnish
- Foil (for roasting garlic)
Preheat oven to 400Β°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper and drizzle with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender, about an hour. Remove foil packet of garlic halfway through, about 30 minutes.
Unwrap garlic packet and squeeze garlic cloves out of their peels. Transfer garlic and tomatoes to a food processor and puree with a handful of fresh basil, thyme, and crushed red pepper. Transfer tomato mixture to medium pot, add stock and cream/milk, and bring to a boil. Reduce heat to a simmer and cook, uncovered, for at least 25 minutes. Season to taste.
Garnish with a grind of fresh pepper and extra basil leaves.
