Wednesday, January 29, 2014

Roasted Tomato Basil Soup

This past Sunday Andrew had a leader training with all of his small group leaders at the Church. He had the same gathering last year, and since I was leading a small group at that time I got to go. I made a veggie chili last year which was a small miracle because I was 7 weeks pregnant and took a 3 hour nap between church and the training. Although I am not leading anymore and wasn't planning on going to the training I wanted to make a soup for Andrew to take. Below is the recipe!
Love this tasty olive oil from Trader Joe's

Roasted Tomato Basil Soup


  • 12 good tomatoes (organic if possible)
  • 1/2 extra virgin olive oil
  • 1/4 good-quality balsamic vinegar
  • 12 large garlic cloves peeled 
  • 1 cup chopped yellow onion
  • 2 tablespoons tomato paste whisked w/a couple TBLS water
  • salt & pepper
  • 2 cups lightly packed fresh basil
  • 2 cups cold water/veggie stock
  • pinch red pepper flakes
Preheat the over to 450 degrees

prepare the tomatoes by washing them with cold water and patting them dry with a clean towel. Cut the tomatoes in quarters and place in a large bowl. Mix the tomatoes with 1/4 cup of the olive oil, the balsamic vinegar, all the garlic and a good amount of salt and pepper. Place on a baking sheet and roast in the oven for 35-40 minutes. 

Roasted tomatoes w/garlic and balsamic

In a large soup pot over medium heat the remaining 1/4 cup olive oil. Add the onion and a generous pinch of salt and pepper. Saute until the onion us soft but not browned, about 8 to 10 minutes. Add whole basil leaves and saute with the onions for a couple minutes.

Carefully add the roasted tomatoes and garlic along with all the juices from the roasting pan to the pot, stir to combine. Next add the tomato paste mixture and the stock/water (whatever one you're using). Let all the ingredients simmer for lightly for 10 minutes. Season generously with salt and pepper and a pinch of red pepper flakes. If you're using salted stock, go light on the salting. 
pretty pot of almost-soup
Puree the soup in a blender, starting out on slow speed and gradually increasing. The mixture should be pretty smooth aside from little specs of basil. If you have an immersion blender that would work as well. Let the pureed soup simmer for a minute longer until the flavors blend a little more. 

Not the best picture but you get the idea
Serve it up and enjoy with some toasty bread our a gooey grilled cheese! Cheers!

1 comment:

  1. This recipe looks amazing! I will have to try it!