Roasted Tomato Basil Soup
As someone who doesn't like tomatoes, I have to say, I was pretty impressed with myself when I whipped up this recipe. There was one day last year, when the cold hit in New Orleans, and all I wanted was a gooey grilled cheese and a warm bowl of soup. Being the adult that I am, I decided to give tomato soup another try and face my fears.
See the thing about tomatoes for me is texture. I hate how slimy they are and all the seeds in the middle freak me out. The only way that I eat tomatoes currently, are if they are very firm and thinly sliced. So when I set out to create this recipe I knew it had to be good enough to get even the non-tomato eater to enjoy it and I think I have accomplished just that! This is quickly becoming one of my favorite quick go to recipes so I hope you enjoy this recipe just as much as I do!
makes approx 4 serving:
18 vine tomatoes - quartered
1 white onion - chopped
1 bulb garlic - peeled
4 tbsp olive oil
1 tbsp + 1 tsp salt
1-2 tsp white vinegar
1/2 tsp crushed red pepper
1 tsp dried basil
water or non diary milk (to thin out)
Preheat oven to 400 degrees.
In a large bowl, combine the quartered tomatoes, chopped onion, 1 tbsp salt and a majority of the olive oil. Mix to coat the tomatoes and onion.
Spread the tomatoes and onions out evenly on 2 sheet baking sheets
Place the garlic cloves on a piece of foil and drizzle with the remaining oil. Wrap the garlic up so that the cloves are laying flat. Place on baking sheet.
Roast for 25-30 min flipping half way through.
Allow the tomatoes, onion and garlic to cool slightly.
Working in small batches, add the tomatoes, onion and garlic to a blender. Blend on medium speed until everything is combined.
Add in the vinegar (start with 1 tsp, and add more as needed for flavor), crushed red pepper, and basil.
Continue to blend everything together until desired consistency is reached.
Season to taste with additional salt and vinegar.
If you are finding the consistent to be too thick, add some non dairy milk, or water to reach desired consistency.
You can use any type of tomatoes you would like, just make sure it is a lot of tomatoes :)
Pro tip: if you are blending while the ingredients are still hot, leave the spout or top of the blender open to allow the steam to release. This will prevent your blender from breaking
No blender, no problem! I used an immersion blender and it worked great. I just had to clear the blades a few times of tomato skin, but the texture after that was perfect.
You could peel the tomatoes after roasting for a smoother texture. Or run the soup through a strainer after blending all the ingredients.
After blending everything you may need to reheat the soup before serving.
No white vinegar, no problem! Red wine vinegar works great too!