A perfect way to bring in the fall season: homemade roasted tomato basil soup. The flavor is intensified by roasting the tomatoes with garlic, olive oil and onions. The delicious, deep, caramelized flavor is a great way to use up the last of the fresh garden tomatoes. You’ll never want to go back to the canned stuff after you try this.
Recipe provided by ambitiouskitchen.com
For the roasted tomatoes:
3 pounds fresh market tomatoes, cut in bite-size pieces
8 cloves garlic, peeled
3 tablespoons olive oil
Freshly ground salt and pepper
For the caramelized onions:
1⁄2 tablespoon olive oil
2 yellow onions, thinly sliced
Additions to the soup:
1⁄2 cup packed basil leaves
1⁄2 teaspoon dried oregano
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add ins:
Light or regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese for a tangy flavor-enhancer
A tablespoon or two of butter, for richer flavor
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with three tablespoons of olive oil.
Generously season with salt and pepper. Roast in the oven for 40 to 45 minutes.
2. While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5 to 10 minutes until they have completely caramelized and turned golden in color. This usually takes 20 minutes.
3. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high-powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively, you can add the tomatoes to the large pot and use an immersion blender. It’s really just about what you have available to you.
4. After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves four.
NOTE: I do not usually strain the seeds, but you can with a fine mesh strainer if that’s what you prefer.