Roasted Tomato and Basil Soup
What better way to enjoy the taste of summer than a roasted tomato and basil soup? This is especially good if you have been growing tomatoes and end up with a bumper crop that you don’t know what to do with. Since it freezes well, you can make quarts of these and stock your freezer for those cold days where you’re craving the brightness of summer.
We recommend you use rip organic plum tomatoes as they have less water content, are sweeter, and are very flavorful. If you can get your hands on organic San Marzanos (the original sauce tomato), go for it!
When growing your own, if you pair the tomato plants with basil, not only does the basil keep pests away so you won’t have to use pesticides, but it’s a great herb to add to this soup!
Ingredients
- 2lbs organic plum tomatoes halved
- ¼ cup organic extra virgin olive oil
- 1 cup organic free-range chicken broth
- 1 tablespoon organic grass-fed butter
- ½ cup organic sweet Vidalia onions
- 4 cloves garlic, minced
- 1 tablespoon organic tomato paste
- ½ cup organic shredded basil, and more for garnish
- Pinch of organic thyme
- Salt and pepper to taste
- Optional: Shredded organic grass-fed cheddar cheese
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Remove the seeds in the halved tomatoes. Toss in olive oil, with a pinch of salt and pepper.
- Spread tomatoes in one layer and roast for about 40 minutes.
- In a pot, saute thyme, garlic, and onions in butter over medium heat until fragrant and starting to caramelize. Add tomato paste, tomatoes, basil, and chicken stock and bring to a boil, for about 5 minutes.
- Using a stick blender, puree the soup until smooth and lower to a simmer for another 10 minutes. Season with salt and pepper to taste.
- Serve warm, with shredded cheddar cheese if using, and garnish with more basil.