Who doesn’t love a pipping hot bowl of tomato soup on a cold winter’s day? Paired with a grilled cheese it makes the perfect lunch. I will agree there is nothing easier than opening a can of Campbell’s Tomato Soup but keeping with my quest to eat healthy homemade food, there was no way I was going to serve my family soup from a can.
There’s lots of different ways to make tomato soup. In fact, I think I’ve made it using a different recipe every time I’ve ever made it. Since I haven’t cooked in 2 weeks (don’t be jealous but vacationing in Vietnam will do that!!) I decided to really up my soup game by roasting all of the vegetables. This extra step added about an hour to my usual recipe but that time was time well spent! The flavor was amazing! Robust and full-bodied the tomatoes were the obvious star of the dish. By far, the best tomato soup I’ve ever made and the only recipe I will ever use!
Another little secret to this recipe is using the tomato stem and leaves in the soup. Nothing beats the smell of freshly picked tomato. Put it up to your nose… smell that? It’s refreshing isn’t it? Well I read somewhere on the world wide web that adding the leaves and thin (not thick stems since they may not puree well) will really enhance the flavors. With nothing to lose I threw in some of the stems and leaves.
Roasted Tomato Basil Soup
- 8 lbs Tomatoes, halved and seeded (reserve stem, seeds and juice)*
- 1 Red Pepper, stemmed and seeded
- 2 Onions cut into wedges
- 1 Head of Garlic (10-12 cloves)
- 1/2 cup Olive Oil, divided
- Salt and Pepper
- 1/2 cup Basil + extra for garnish
- 12 cups Vegetable stock
- 3T Sugar
*Use a pestle to push tomato juice from the seeds through a colander. Reserve the juice from the seeds and from cutting the tomatoes.
- Heat oven the 500F.
- Drizzle olive oil, black pepper and salt on tomatoes, tomato leaves/stems, bell pepper, onion and garlic. Mix well to combine.
- In two batches, on a parchment-lined roasting pan, roast the tomatoes, tomato leaves/stems, bell pepper, onion and garlic in the oven for 30 minutes or until caramelized and brown.
- In a large stockpot on high heat, add tomatoes, tomato leaves/stem bell pepper, onion, garlic, reserved tomato juice, basil, stock and sugar. Bring to boil and simmer over low heat, uncovered for 45 minutes.
- Use an immersion blender to puree the soup.
- Garnish with chopped basil and serve with French Bread or Grilled Cheese.