Roasted Tomato Basil Soup!

Believe it or not, I had a few requests for the roasted tomato basil soup that I mentioned in last weeks blog post, What Will I Do With All These Tomatoes? I’ve been trying to eat all of our tomatoes and I think I’m finally at the point where I’m keeping up. Cooler fall temps have slowed down the ripening process and now my green tomatoes outweigh my ripened ones by far. But if you are still drowning in ripe tomatoes or you’ve picked up some from a local farm, here’s another delicious recipe for you to try!

www.everlongardener.com

Pretty much any tomatoes that you might have available will work for this tasty soup. I used a combination of colors, shapes and sizes for my soup. Since I grow a wide variety of tomatoes, it’s hard to say what I will have on hand each week. This soup is packed with flavor and is suitable for a wide range of diets. It is by no means an ordinary tomato soup! All of these measurements are approximate, so you can’t mess it up. Use what you have and improvise if you like.

Ingredients

  • 10 medium sized tomatoes
  • 20 small or cherry sized tomatoes
  • extra virgin olive oil
  • 8 cloves of garlic
  • 1 cup fresh basil
  • thyme, marjoram or oregano
  • salt and pepper
www.everlongardener.com
Cover the entire pan with tomatoes.

Instructions

Anyone can make this soup. With simple methods and fresh produce, you will be no more than an hour or so away from a hot meal. Set oven for 375 -400F. Wash all of the tomatoes. Cut small tomatoes in half and medium ones tomatoes into 4-8 pieces. Position them on two cookie sheets face up.

www.everlongardener.com
Sprinkle with basil and your choice of herbs.

Sprinkle basil leaves and your choice of garden herbs over the trays of tomatoes.

www.everlongardener.com
Time for the garlic!

Remove the outer papery covering from the garlic cloves. Place them with the tomatoes whole, no chopping required. Then drizzle with olive oil and add salt and pepper to taste.

www.everlongardener.com
Looks good already.

Roast pans of tomatoes for about an hour.

www.everlongardener.com
Look at that luscious tomato stuff!

Allow pans to cool for a few minutes. With a spatula, put the tomatoes into your blender or food processor. You will now have to resist the temptation of eating the entire pan of roasted tomatoes. Notice how the olive oil and tomato juice settles into an ooey, gooey liquid.

www.everlongardener.com
Scrape that pan!

Blend cooked ingredients until smooth. At this point you can thin the soup without water or chicken stock. I left it thick for a really satisfying fall meal.

www.everlongardener.com
Blend it up!

To serve, pour into bowls and top with grated Parmesan cheese. Try serving with crusty bread or a sandwich. This soup would also go well with a big salad for lunch. It comes out so thick that you could even serve it over pasta! This recipe will make about 4 cups of soup.

www.everlongardener.com
Hot and healthy tomato soup!

There are many roasted tomato soup recipes out there. I just used what’s I had from the garden. Why not try mixing up different types of tomatoes or choose the herbs that you happen to love. The combinations are endless!

www.everlongardener.com
Just look at that melted cheese!

There’s nothing like using fresh produce in the kitchen! Whether you grow your own food or get seasonal vegetables from a local farm, you can use your imagination with your family’s weekly menu! Garden cleanup has begun for most of us around here. The crunchy leaves are falling, the ticks are out and the squirrels are on the move. Beau has been eagerly helping with garden cleanup. He’s really good at pulling plants out of the ground and digging big holes! I always wanted an assistant! Enjoy your week everyone!

Hilary|Everlongardener

For more articles to boost yourself into fall mode, try Build Up Your Soil This Fall, Wonderful Winter Squash and Fall Cleanup Tips all right here on Everlongardener!

5 thoughts on “Roasted Tomato Basil Soup!”

  1. Well, this post is very timely! I just volunteered to make soup for Vose Library’s Soup and Suspense program, which is coming up in two weeks. Because we are still inundated with tomatoes and basil, guess what type of soup I chose to make? Yep–tomato and basil. My recipe is just about like yours, except I include some caramelized onions. It’s one of my favorite soups and packs a wallop of summer flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *