Roasted Tomato Basil Soup

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Roasted Tomato Basil Soup

October 14, 2015
CA Grown Mom

Susan Phillips

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Eat the Season!
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Eat the Season!
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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Healthy, hearty and full of flavor, this wholesome tomato soup is the epitome of Fall flavors and fresh aromas while simmering in the kitchen.  Soups really are easy to make.  Sometimes I forget how easy and relinquish my cravings to a can.  “But why?” I ask myself after I make a batch of homemade soup and remmeber how easy it is…. and how much better it is.  Not only better, but much more nutritious!  No added preservatives and gobs of salt here!  

Roasted Tomato Basil Soup

This particular soup boasts an ingredient list that is not only simple, but you probably already have them in your house right now!  The one exception might be the tomatoes…. I highly suggest using fresh, ripe, red California tomatoes.  They do make a difference.  I used tomatoes direct from my brother’s field (perks of a farmer’s sister). He grows canning tomatoes, but they are ideal for making this soup and even salsa.  They are similar to a roma tomato in size and color. Yum!

Garden Grilled Cheese - Cheesy comfort with avocado, tomato, grilled onions and microgreens

This soup goes perfectly with the Garden Grilled Cheese I posted last week.  Pssst…dunking is required.

Roasted Tomato Basil Soup
Tomatoes drenched in olive oil ready for the oven

 

Roasted Tomato Basil Soup
Roasted tomatoes fresh out of the oven

 

The key to the great flavors in this beautiful soup is the roasting of the tomatoes before adding to the soup.  Just pop them in the oven for 45 minutes to impart a savory, distinct flavor.

 Roasted Tomato Basil Soup

I topped mine with a spiral of sour cream, a mound of parmesan and a sprig of basil!

Here is the recipe for ya….

 We shared our recipe HERE

Roasted Tomato Basil Soup
Healthy and hearty, this soup is sure to be a favorite!
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Ingredients
  1. 15-20 medium ripe roma tomatoes
  2. 1/4 cup olive oil
  3. 1 large yellow onion
  4. 6 cloves garlic
  5. 2 T. butter
  6. 32 oz. chicken stock
  7. 1 28 oz. can whole tomatoes
  8. 2 cups fresh basil leaves
  9. 1 t. fresh thyme leaves
  10. Salt and pepper
Instructions
  1. Preheat oven to 400
  2. Cut the roma tomatoes in half lengthwise and marinate in the olive oil. Sprinkle with salt and pepper. Place on a baking sheet and roast for 45 minutes
  3. In a large stock pot, dice the onion and saute in the 2 T. butter until translucent
  4. Add the garlic and saute for about a minute longer
  5. Add the can of tomatoes, chicken stock, basil, thyme and roasted tomatoes
  6. Simmer for about 45 minutes
  7. Season to taste with salt and pepper
  8. Blend with an immersion blender until smooth
  9. Serve with a spiral of sour cream, a mound of parmesan and a sprig of basil
Adapted from Ina Garten
Adapted from Ina Garten
California Grown http://www.californiagrown.org/

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