Roasted Tomato Basil Soup

Before I talk about tomato soup let me show off another glorious bowl of overnight oats. Same basic recipe as before but I stirred in thawed frozen blueberries and added some sliced almonds on top. I could eat these everyday but Travis’ reaction to his second bowl in a week was, “Porridge again? I like my smoothie action.”

blueberry almond overnight oats

I love being able to use of TONS of what’s growing in my garden all at the same time! I think I overdid it planting cherry tomatoes because I have them coming out of my ears. In the past 2 weeks I have made gazpacho, a large version of a caprese salad with halved cherry tomatoes, basil and mozzarella all tossed in a homemade balsamic vinaigrette (that we shared with 8 friends) and we have eaten plenty of tomatoes sliced in sandwiches. My son and I picked another couple pounds of tomatoes yesterday and I was pretty excited to try a cooked version of my tomatoes.

Here are the tomatoes before going in the oven…

chopped tomatoes

This soup is so flavorful! I made it with tons of halved cherry tomatoes with a few larger tomatoes…all from my garden. In the early afternoon I prepared the tomatoes, roasted them and then let them cool completely.

roasted tomatoes

Then I blended all of them with my Vitamix. Because the recipe doesn’t tell you how to slice or dice the basil after I transferred the tomato mixture into the soup pot I blended the basil with some of the chicken stock and then added that to the soup. After the soup was done I used my immersion blender to puree the onions to make it completely smooth. I didn’t strain it as instructed.

raosted tomatoes in the Vitamix

Roasted tomato basil soup with some basil to garnish!

roasted tomato basil soup

After we each had a good sized bowl with dinner there  was still enough leftover to fill an eight cup container!

Leftover roasted tomato basil soup

Roasted Tomato Basil Soup

  • 3 pounds tomatoes (I used cherry and roma varieties)
  • EVOO
  • 1 large vidalia onion, chopped
  • 6 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 – 28 ounce can diced tomatoes
  • 4 cups fresh basil leaves
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 quart chicken stock
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper

Method

  • Preheat the oven to 400 degrees. Toss together the tomatoes, drizzle extra virgin olive oil over and salt & pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, a little salt and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, thyme, salt and pepper. Add the oven-roasted tomatoes, including the liquid on the baking sheet to a Vitamix or high speed blender and blend until smooth. Add mixture to soup pot. In the same blender container add basil and about a cup of the stock and blend until mostly smooth. Add to soup along with the remaining stock. Bring to a boil and simmer uncovered for 40 minutes.  Serve hot or cold.

Slightly adapted from Ina Garten

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