Roasted Tomato Basil Soup
I don't know where summer went, but this weekend is definitely feeling like fall. It's so funny though, the leaves have not even started changing colors yet which is super late. So even though it feels like fall, it has yet to look like fall, a very strange combination. I'm not quite ready for the cool weather to start moving in, I want to eek out every last drop of summer that I can. Pining for summer, but dressing for fall, this soup is the perfect way to get the best of both worlds. A creamy and comforting tomato soup using fresh, perfectly ripe tomatoes from the farmers market and basil straight from the garden. It's pure summer in a bowl, yet warming enough to fight off the beginning of autumn chill that has decided to drop by, a winning combination.
Before making this soup, I looked at a few different tomato soup recipes and then I put together my favorite parts of all of them, using what I had on hand. Tomato soup is so easy to make, and it is so delicious. If you've never had homemade tomato soup, and have only ever suffered through a bowl from a can, you don't know what you're missing. I used to think I didn't like tomato soup. Then I discovered that I just don't like canned tomato soup. Homemade is infinitesimally better, it isn't even comparable to the stuff out of a can. And while I used fresh tomatoes, canned tomatoes make a pretty good soup too, so in the middle of winter you can still whip up a batch. So if you've never tried making your own tomato soup, I urge to to give it a try, it is so easy and so worth it.
Roasted Tomato Basil Soup
From Delectably Mine
Ingredients
- 1 1/2 pounds tomatoes
- 1/2 medium onion
- 2 garlic cloves
- Olive oil
- 2 cups chicken or vegetable stock
- 1 teaspoon salt
- 1-2 tablespoon sour cream to taste
- 1/2 teaspoon lemon juice
- pinch sugar
- pinch red pepper flakes
- 1 tablespoon chopped basil, plus more to garnish
Directions
Cut tomatoes in half or in quarters and place on a baking sheet lined with foil. Add the onion and garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-30 minutes at 450 degrees.
Once vegetables are roasted, transfer to a small sauce pot and add the stock. Bring to a boil. Remove from heat and use an immersion blender to puree the soup until smooth. Return pot to heat and add the salt, sour cream, lemon juice, sugar, red pepper flakes and basil. Let soup simmer for 15-20 minutes to allow the flavors to blend. Serve, garnishing with more basil and parmesan cheese, or more sour cream.
