There's something funny about this past August. Things were all topsy-turvy, and somehow things were also just the same. Right now it's averaging 70 degrees and things are weird and chilly in my drafty li'l apartment.
I came home last Sunday with an armload of fresh tomatoes from my man's mom's garden. God I love fresh produce. I love the smell, the taste, the everything. Maybe I'll have a garden one day when I'm a real adult with a real yard.
But for now, I mooch off of other people's labor. And fresh tomatoes are what I eat all summer long.
That being said--I still can't eat 3 lbs. of tomatoes in the short time window in which they remain fresh.
So some went towards a fresh mozzarella, corn and tomato salad. The rest (which included a lively blend of orange cherry and red romas) were roasted and boiled into this delicious, slightly time-consuming, but totally worth it soup. With a grilled cheese or some avocado toast in hand, you've got a real delightful little meal on your hands. And with some to spare for the freezer for those chillier months.
Roasted Tomato Basil Soup
Yield: 10-12 servings
- 3 lbs. ripe tomatoes, halved with seeds scooped out (if using some cherry tomatoes, just roast 'em whole)
- ¼ cup plus 2 tbsp. olive oil
- 1 tbsp. kosher salt
- 1½ tsp. black pepper
- 2 tbsp. butter
- 2 cups chopped onion
- 6 cloves garlic, minced or pressed
- ½ tsp. red pepper flakes
- 1 (28 oz.) can whole tomatoes
- 2 cups fresh basil leaves, torn
- 1 tsp. fresh thyme leaves (or dried)
- 4 cups low-sodium chicken stock
- 1/2-3/4 cup heavy cream, if desired
- fresh mozzarella chunks for serving, if desired
Preheat the oven to 400˚ F. Combine the tomato halves, ¼ cup of olive oil, salt and pepper in a large bowl; toss well to combine. Spread the tomato halves out on a large baking sheet. Roast the tomatoes for 45 minutes.
In a large stockpot or Dutch oven over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted. Add the onions, garlic and red pepper flakes to the pot and cook, stirring occasionally, until slightly soften, about 7-10 minutes. Add in the canned tomatoes, roasted tomatoes, basil, thyme and chicken stock. Bring the mixture to a boil. Lower the heat and simmer, uncovered, 40 minutes.
Use an immersion blender to puree the soup until completely smooth. (Alternatively, you can use a blender or food processor. If you do, be sure to vent the steam and be very careful not to spill the hot liquid!) Return the soup to the stove and add the heavy cream. Heat on medium-low until well incorporated and warmed through. Enjoy!
Sources: adapted from Everyday Annie, originally from Baking Blonde
