Nothing beats the start of fall like a warm bowl of roasted tomato basil soup. I used all my own produce harvest from my garden, with a few other ingredients to make this yummy soup. Pair this with a cheesy, and toasty grilled cheese and your set!
Recipe:
Ingredients:
Tomatoes (large chunks, with skin on) I would recommend larger tomatoes such as beef steak, San Marzano, Romas, or even a few Cherry/Grape Tomatoes for sweetness.
Salt & Pepper
Fresh Basil
Small Onion (diced)
1-2 cloves of garlic (minced)
2/3 Cup Heavy Whipping Cream
Extra Virgin Olive Oil
24-28 oz of Crushed Tomatoes of choice
Oregano
Garlic Powder/Garlic Salt
1-2 Tomatoes extra to dice small.
Parmesan Cheese / or Parmesan Rind (If you use a rind, you need to fish it out)
Steps:
First, we need to roast our tomato chunks by lining a baking sheet, or an 8.5x11 baking pan (deeper dish) with aluminum foil. Line the tomato chunks on the pan (skin side down) and drizzle olive oil, salt, pepper, and a few sprigs of fresh basil over top.
Bake in the oven on 375 for 45 minutes - 1 hour.
Let them cool and then place them to the side. This is a great step to meal prep 1-2 days in advance as well, if you prep this step then let the tomatoes cool off before placing them in a container.
In a large pot, add olive oil, onion, garlic, salt & pepper, and oregano, and saute over low heat. We want the spices to bloom first is why we add the herbs early on.
Once the onion and garlic turn translucent, we will add our cans of crushed tomatoes, diced fresh tomato, along with fresh basil, and let that simmer for around 1 hour over medium-low heat.
Then, add your roasted tomatoes into the pot, along with any additional herbs/seasoning you want to add more to your taste.
Add in around 3 Tablespoons of parmesan cheese for taste. Then, lower the heat to the lowest flame possible.
Using an immersion blender (hand mixer), or if you have a blender you can use that, you are going to blend your soup until it reaches a silky, yet thick soup.
Stir in with a spoon around 2/3 cup of heavy whipping cream. You can totally use milk here, half and half, or even nothing if you're trying to keep it vegan.
To serve, I topped with fresh basil and served with a side of classic, grilled cheese.
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