I am not a soup person. I’m not. I prefer a hearty salad or sandwich over soup. But, there are a few soups that make the exception. First on the list is chili. Then, we have the bisques. And, there was a fantastic restaurant in Oklahoma City that served an excellent potato and leek soup. Then, there of course is the tomato and basil soup.
My better half is the opposite. Chicken noodle soups, minestrone and anything that’s super watery with bits of vegetables. I, on the other hand, cannot make a meal out of that. But, this soup makes a wonderful and satisfying meal. And, I highly recommend serving this with a crusty piece of bread and butter.
With the baby eating solid foods these days, it’s really important for me to cut down on canned food and make things with fresh whole ingredients when I can. So, I’m really happy that that this soup is full of fresh ingredients without a can. Moreover, I really love that this soup is creamy and rich without any addition of cream. Feel free to add a dash of cream if you want extra richness.
Roasted Tomato Soup
adapted from Food Network
- 4 vine-ripened tomatoes
- 1 cup olive oil, divided
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp balsamic vinegar
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 3 large cloves garlic, minced
- 2 cups chicken broth, divided
- 2 bay leaves
- 2 tbsp butter
- 1/4 cup fresh basil, chopped
- 1/2 cup heavy cream, optional
- Preheat oven to 450F.
- Blanch the tomatoes: In a large pot of boiling water, add tomatoes for 2-3 minutes. Remove and then rinse under cold water.
- Peel tomatoes, cut them into eight pieces and place on foil paper. Roll up on the sides of the foil paper similar to a box. Sprinkle with salt and pepper. Drizzle 1/4 cup olive oil and balsamic vinegar over the tomatoes. Bake for 20 -30 minutes until soft and caramelized.
- While the tomatoes are baking, in a large pot, heat the remaining olive oil over medium-low heat. Add the celery, carrots, onion, and garlic, and cook until softened, about 10 minutes. Add the roasted tomatoes and its juices, 1 cup chicken broth, bay leaves, and butter. Cook until everything is very tender, about 20 minutes.
- Add basil and cream, if using. Please the contents in the blender and blend until smooth.
- Return the soup back to the pot with the remaining broth until warm and incorporated.