It’s been soup weather for the past couple of days. Just a few days ago we had unbelievable weather where you could have gone outdoors in just shorts and a tank top. Now the weather has changed where you have to be bundled up to go outdoors. Winter which doesn’t officially begin until December 21st has officially arrived early here in Colorado. With the cold weather here soups are officially on the menu and today I want to share with you our Roasted Tomato Basil Soup.
Here is what you’ll need:
Ingredients
9 large Roma tomatoes
2 small yellow onions, quartered
2 tablespoons olive oil
1/4 roasted garlic cloves
1-2 cups of chicken broth
1/2 cup half & half
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil, packed & torn
2 tablespoons fresh Italian parsley, chopped
1 tablespoon butter
Instructions
Preheat your oven to 500 degrees F
Slice the tomatoes into quarters and place them on a large baking sheet along with the onions.
Drizzle the vegetables with the olive oil and toss to coat.
Place the pan in the oven for 10 minutes, stir and cook 10 minutes longer. Continue to do cook in 10 minute increments, stirring in between, until the vegetables are nicely browned but not burnt. Too many black spots will yield a bitter soup, so try to avoid that.
Remove the pan from the oven and allow to cool for ten minutes.
Carefully transfer everything from the pan (including the juice) to a powerful blender.
Pour one cup of the chicken broth in the blender. This helps to smooth the soup out but also cool it down.
Blend until the consistency is how you want it. I like some small bits of veggie chunks in it but if you like a totally smooth soup, just keep blending.
Pour the soup into a pot and bring to a simmer. All tomatoes release different amounts of liquid so if your soup is too thick, add the remaining chicken broth.
Add the dried herbs, turn down to low and cook for 15 minutes to allow the flavors to blend.
Add the half and half, stir to combine and heat through for 2-3 minutes. Don’t let this boil.
Remove from the heat and stir in the fresh Italian parsley and basil.
Add the butter and stir to combine.
Taste and adjust the salt and pepper to your liking.
Serve with additional fresh basil on top, Parmesan cheese and toast!
Notes:
If you want this even creamier, feel free to add more half & half. Just keep in mind that the more liquid you add, you may need to adjust the seasonings.
The chicken broth gives this a savory flavor that we love, but you can use vegetable broth to make this vegetarian.
I keep a bowl of roasted garlic always made up. Here’s how I do it:
— Add peeled garlic cloves to a roasting pan and toss with a little olive oil and salt.
— Bake for 10 minutes and stir. Continue to bake, stirring occasionally, until they are nicely browned all over.
— All them to cool and store in the refrigerator for up to a week.
— Roasted garlic is mellower and a little sweeter than fresh garlic. It is great spread on toasted bread or used in any recipe where raw garlic would be too strong.
