Summer is almost over, ho hum! It went too fast! The good news is that the tomatoes are still wonderful and beautiful right now. And it’s pretty close to soup season! Today I’m sharing with you a classic tomato soup recipe that is bursting with flavor!
My husband walked in the door the other day with a GIANT bag FULL of tomatoes! Beautiful, luscious, homegrown tomatoes! The only catch was that they were on their last day of beauty….you know what I’m saying? It was do or die time, let’s make that do or rot time! So I decided to make soup and freeze it for a cold, tomato-soup kind of a day. I used cherry tomatoes for this recipe and I made tomato sauce with all the large tomatoes. If I were to make this soup using large tomatoes I would suggest peeling the skin first. Follow these steps to peel a tomato, just like peeling a peach.
Balsamic Roasted Tomato Soup
- 4 cups (approximately) Cherry Tomatoes, halved
- 1/4 cup Extra Virgin Olive Oil
- 5-6 Cloves Garlic
- Salt and Pepper
- 1/2 Onion, roughly chopped
- 2 Tbsp. Balsamic Vinegar
- 1 Qt. Chicken or Vegetable Stock
- 1 Bay Leaf
- 2 Tbsp. Butter (optional)
- 5-8 Fresh Basil leaves
Preheat the oven to 425 degrees. Cut the tomatoes in half…
Remove the bay leaf, add the basil and puree using an immersion blender.
I served this soup with a tiny grating of Asiago Cheese. This is a great meal on it’s own, or a perfect starter for a special meal or perfect paired with a classic grilled cheese sandwich.