Roasted Tomato Basil Soup
Note from The Girl in The Apron:
Tomato Soup and Grilled Cheese is one of my favorite combinations. It takes me back to my childhood instantly. A classic snack my mother would make my sister and I growing up. When spring time and summer make their grand entrance, fresh tomatoes and basil are at their peak! What better way to take advantage of their arrival than with a Homemade Roasted Tomato Basil Soup. This is still that childhood classic with a polished, garden fresh flair. This recipe is so quick and easy; it tastes like summer! The Vegetable Stock can be substituted with Chicken Stock or even water if you don't have stock on hand. Be sure to flavor your water well with seasoning or bouillon. Pair your delicious homemade soup with a Mozzarella and Basil Pesto Panini on the side and you have a fancy-licious meal that’s easy on the wallet.
Kitchen Tip: I prefer to buy the tomatoes on the vine, I find them to be fresher and sweeter; but when shopping for tomatoes, shop by color. Redder is Better:) Don’t forget to remove the stickers before you wash and cut your tomatoes!
5 Lbs Fresh Tomatoes, stemmed and quartered
1/4 Cup Olive Oil
Salt and Ground Black Pepper
6 Garlic Cloves, smashed and de-skinned
2 Tbsp Olive Oil
1 Cup Yellow Onion, diced
1/2 t. Kosher Salt
2 t. Sugar
2 Cups Vegetable Stock, store bought or homemade
1/2 Cup Fresh Basil, ripped
1/2 Cup Heavy Cream
Preheat oven to 450 Degrees.
Toss tomatoes, garlic, 1/4 cup oil, salt and pepper in a large bowl. Transfer to a greased casserole dish and roast for about 40 minutes, or until very soft.
Sauté onion in 2 T. olive oil in a large pot over medium heat until tender, 5-7 minutes. Add salt and sugar. Pour in stock, roasted tomato mixture and fresh basil. Bring to a boil, reduce heat, and simmer, 10 minutes. Puree the soup in a blender or emulsion blender until smooth.
Finish soup with cream and garnish each serving with a basil sprig. Enjoy!