Tomato-Basil Soup

Sometimes I think that I missed a few key pieces of information in childhood.  One of them being the definition of a consonant –  I’m pretty sure I missed that day in first grade, and didn’t figure it out until much later.  And the other being that grilled cheese is enjoyed by many people with tomato soup.  One day when I was a little older,  I remember my mom ordering tomato soup and thinking how odd it was for anyone to enjoy a soup that was made entirely of pureed vegetables.  And then I was almost disgusted when  she told me that she used to have grilled cheese and tomato soup for dinner all the time as a kid.

Since my husband loves ALL kid foods (chicken fingers, macaroni, hot dogs…etc), he also loves grilled cheese and tomato soup.  I can’t say I’m a huge fan, but at least eating an entirely vegetable soup makes me feel a little better about eating a cheese sandwich.  I thought this soup would be a great alternative to Campbell’s and it made enough that I could easily freeze some for later (making it just as easy as opening a can next time)!  I used a food processor to blend the soup, but I think this recipe would be great to try a food mill with if you have one.

Make Ahead Tip: This soup is really easy but there are 2 steps that have to cook for 45 minutes each.  Therefore, if you roast the tomatoes the day before, all you really have to do to get this ready is throw everything into a pot, let it simmer for 45 minutes and then blend it in a food processor.  Also, like most soups it tastes better after it has been sitting for a while, so you could make the whole shebang ahead of time – easy peasy!

Tomato-Basil Soup

3 lbs Tomatoes

4 Tablespoons Olive Oil

Salt and Pepper

2 cups chopped onion

6 cloves garlic, minced

Crushed red pepper (to taste)

1 28-oz can whole tomatoes, undrained

2 cups fresh basil

1/2 teaspoon thyme

3 1/2 cups chicken or vegetable broth

Preheat oven to 400 degrees. Cut the tomatoes in half and scoop out the centers.  Place them in a bowl and add 3 Tablespoons olive oil, tossing to coat.  Then sprinkle with salt and pepper.  Cover a baking sheet with foil, place the tomatoes on the sheet and roast in the oven for 45 minutes.

In a dutch oven, over medium heat, sauté the onions, garlic & red pepper flakes with 1 Tablespoon olive oil  for 8 minutes or until the onions start to caramelize. Add the canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 45 min.

Process small amounts of the soup in the food processor  until it seems very smooth. (Remember not to fill past that “liquid fill line”).  Serve hot or cold (or freeze for later).

Adapted from Annie’s Eats.