When the cat’s away, the mouse will play! Nate is gone fishing again this weekend, which means I get to keep myself busy with some cooking. It’s not exactly prime tomato season, but it certainly is perfect soup season! We just got a small snow storm, which was super awesome for traffic, but even better for sitting at home with a kitty or two, and some homemade soup.
Roasting the tomatoes for this soup really amp up the flavor. It’s key! I adapted Nicole’s recipe only by adding basil. This would be great with a little cream (add after boiling) for an added rich flavor. For those of you who like cheese, this is a wonderful soup to go along with your gourmet grilled cheese. I thought this crusty sourdough bread was perfect for dipping in my soup!
If I get a bazillion tomatoes from my garden or from my dad’s this summer, I’ll be making much more of this soup to throw in the freezer so we can have it anytime! It’s so simple and so delicious!
Roasted Tomato and Basil Soup
Source: Adapted from Prevention RD
3 lbs plum tomatoes, halved and seeded
4 cloves garlic
2 tbsp olive oil
kosher salt and cracked black pepper
1/2 tsp dried thyme (fresh would work, but I didn’t have any on hand)
1/4 cup fresh basil, minced
5 cups low-sodium vegetable stock
1. Preheat oven to 400 degrees. Place tomatoes and garlic cloves on a foil lined baking sheet, cut side up. Sprinkle generously with salt and black pepper. Drizzle with olive oil and roast for 60 minutes. Remove from oven and allow to cool slightly. Peel garlic cloves.
2. Transfer tomatoes, garlic and any accumulated juices into a food processor or blender. Pulse until they form a chunky puree. Transfer to a medium stock pot and add thyme, basil and vegetable stock. Bring to a boil, reduce heat and simmer uncovered for 25 minutes. Remove from heat and adjust seasonings to taste.