Roasted Tomato Basil Soup
Fall is in the air here in New England and it has me thinking about soups. There is nothing that feels more like home on a cool fall day than a bowl of warm soup with some fresh rolls. It is also the time of year when most gardeners have an abundance of tomatoes available, which is a wonderful base for a soup. Full of antioxidants, nutrients, and flavor it is indeed a super healthy ingredient. Roasted tomatoes bring out even more flavor, and the best thing of all, it is so good for you (totally cholesterol free). Can you beat that? As for the basil, you be the judge of how much you want to add. In my family, we differ widely in our love of basil, and a little goes a long way.
6 large fresh tomatoes
2-3 tablespoons olive oil
3 garlic cloves
1 1/2 cups vegetable stock
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1-2 teaspoons fresh minced basil
Cut tomatoes and onion in half, arrange on a greased, rimmed baking tray, sprinkle with oil and a little salt
In a foil pack (double layer) add garlic cloves, sprinkle with oil and a little salt
Bake at 425 F, for 35-40 min.
Blend tomatoes, onion, garlic in a blender
Add to stock pot along with vegetable stock and dried basil
Bring to a boil
Mince basil and add to soup
Salt to taste
This is an excellent soup to make ahead for guests. Roast tomatoes, onion, garlic, blend together in blender. Cool. Store in fridge up to a few days, or freeze for up to a few months. To serve, thaw, add the other ingredients, bring to a boil. There you have it! Simple as can be.
Note: If you choose to use water instead of vegetable stock, add some vegetable bouillon (for example: Better Than Bouillon) to spice up the flavor.