Roasted Tomato soup

Tomato Soup in a quart container ready to go

It’s not tomato season but this roasted tomato soup makes it feel like it could be. Roasted out-of-season tomatoes brings out their sweetness. Combine that with carrot, onion, garlic, and basil and you have a winner. And, the wonderful thing about this soup is you can make it dairy-free/vegan if you want! This recipe is so forgiving, it’s practically impossible to mess up.

Roasted Tomato Soup- makes approximately 2 quarts

Ingredients

2 lbs. cherry tomatoes

1/4 onion

2 mid-size garlic cloves, peeled and smashed

1 carrot- diced small

1-2 Tbsp extra virgin olive oil

2 tsp dried basil, divided

Salt & Pepper to taste

1 C Chicken Stock

1 C Heavy Cream or Coconut Milk

Method

Pre-heat your oven to 375

Wash tomatoes and add to a 9x13 baking dish

Roughly chop the onion and add to the baking dish

Dice the carrot small and add to the baking dish (so it cooks quickly)

Smash your garlic cloves, peel, and add to the baking dish

Drizzle 1 tbsp of olive oil, add 1 tsp dried basil, salt & pepper, and stir to combine. If the veggies don’t look coated enough add more olive oil. But, the tomatoes will release a lot of liquid so don’t add too much!

Place in a preheated oven and roast for 30 minutes stirring occasionally.

Once tomatoes are bursting or burst to the touch of a spoon remove from oven.

Carefully add all the contents of the baking dish to a blender. I use a Vitamix so it will all fit. If you have a smaller blender you may need to do this in batches.

Add chicken stock and the remaining tsp of dried basil

Blend and taste, you may need to add salt & pepper.

Once the soup is seasoned to your liking add the heavy cream and blend again.

Eat immediately or store in quart containers.

Notes:

This is a super forgiving recipe. Don’t have cherry tomatoes use any tomato you want. Cherry tomatoes cook quickly. If using larger tomatoes cut them into 1” pieces.

You can add a red bell pepper for a little more sweetness.

I used a yellow onion but use whatever you have on hand.

If using coconut milk make sure you are using full fat and blend it before adding to the soup.

If you plan to freeze the soup, don’t add the cream until you are ready to serve it.

If you don’t want to add heavy cream or coconut milk cooked potato will thicken it as well.