I’m not one of those people who jumps for joy mid September when the air starts to feel crisp and we pull our sweaters out of storage. Fall is kind of a bittersweet time for me, because fall is one step closer to winter, and Wisconsin winters can be brutal. It’s not all bad though, fall is a pretty great season for food: pies, casseroles, hot drinks, squash and pumpkin everything! And, of course, soups! I occasionally crave a favorite soup in the summer months but I don’t even think about making it because it’s far too hot. Now, finally, I can make soup – and I’ve gone soup crazy.
This recipe is for tomato basil soup using oven roasted fresh tomatoes instead of canned, but the oven and stove do all of the work for you, so you get all the delicious wholesome results of a recipe from scratch without much labor. My kind of recipe!
I used some globe tomatoes on the vine – but you can use whichever type you prefer, just make sure they’re very ripe.
This recipe calls for the use of an immersion blender. This type of blender is hand held and you put the blending mechanism directly into the pot you’re cooking with so it’s almost essential for soups that require blending as transferring boiling hot liquid from the pot to a blender is kind of dangerous. They’re relatively inexpensive and very handy. Because this recipe does not call for peeling the tomatoes, blending is pretty important to get the right consistency. If you don’t have an immersion blender, you can use the traditional kind. Just wait for the soup to cool a bit before blending.
When you use fresh tomatoes, your soup ends up being oranger than it would be with canned tomatoes because canned tomatoes are processed to be super deep red. Don’t let the color fool you though, there will be rich tomato goodness.
I love bread bowls! I saw the Pioneer Woman make mini bread bowls with kaiser buns so I do that pretty often now. It’s not quite the same as a typical bread bowl (lighter, airier and less doughy) but it does the trick.
Roasted Tomato Soup
|Prep time||15 minutes|
|Cook time||1 hour, 15 minutes|
|Total time||1 hour, 30 minutes|
- 3lb ripe tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chopped yellow onion
- 5 cloves garlic
- 2 tablespoons butter
- 1 1/2 cup fresh basil leaves
- 2 cups chicken stock
- 1/4 teaspoon red pepper flakes
|1.||Preheat oven to 400°f|
|2.||Put Tomatoes and garlic cloves (still in paper) on baking sheet, and brush with olive oil, then sprinkle with salt & pepper. Bake for 30 minutes.|
|3.||Remove tray from oven and set aside. Once its cooled for about 15 minutes, squeeze garlic out of paper and toss paper.|
|4.||Saute onions in butter over medium heat until they start to brown. Add red pepper and chicken stock. Add all of the tomatoes, garlic and juices from baking sheet. Lastly, add the basil. Bring to a boil then simmer for 45 minutes.|
|5.||Turn off heat and mix with immersion blender until smooth.|