This recipe is perfect for the abundance of those end-of-the-season tomatoes in summer, but is also a great way to revive some of the sad winter tomatoes you can find in November and December. Slow-roasting the tomatoes really plays to their strengths–caramelizing the edges, developing the rich natural sweetness, and softening some of the tang. Paired with lots of fresh basil and blitzed to velvety perfection, this soup is something special.
This recipe also freezes and cans really well so you can enjoy fresh soup all year round!
For a creamier soup - I add some unsweetened almond milk to it before serving, stirring it altogether. I freeze and can mine without the almond milk and then add it when I am ready to eat.
INGREDIENTS
- 3lbs tomatoes, halved or quartered if large (Roma tomatoes work really well)
- 3 Tbsp olive oil
- 1½ tsp coarse salt (or 1 tsp regular)
- 1½tsp black pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes (or more, to taste)
- 2c vegetable broth (you can also use chicken or beef broth)
- 2c lightly packed fresh basil leaves
- olive oil
INSTRUCTIONS
Toss tomatoes with olive oil, salt, and pepper. Place on a baking sheet lined with foil and spread into a single layer (I placed mine cut side up).
Roast at 400 degrees for 45-50 minutes.
Meanwhile, in a large soup pot, saute onion in a drizzle of olive oil until translucent and soft. Add red pepper flakes and garlic and saute 1-2 minutes or till fragrant. Add broth and about ⅔ of the basil.
Add the roasted tomatoes to the soup pot and break them up with your spoon. Simmer for 30-40 minutes, stirring occasionally. Taste and adjust seasonings.
Working in batches, puree the soup in a blender or food processor till smooth, or use an immersion blender and puree in your soup pot. BE CAREFUL, IT WILL BE HOT. IT'S BEST TO WORK IN SMALL BATCHES AND PLACE A TOWEL OVER THE TOP OF THE BLENDER WHILE BLENDING.
Garnish with the remaining basil.
Source: Adapted from One Lovely Life
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