Last week I happened into a plethora of tomatoes from a friend’s garden (thank you Micol!!) I saved all the beautiful golden cherries for salad, but I had to think of something to do with the couple of pounds of vine grown tomatoes before they went bad.
Bud and I have always loved a certain brand of canned tomato basil soup. I decided to try to re-create that recipe at home. The result was absolutely and amazingly delicious (if I do say so myself).
Roasted Tomato Herb Soup
for Roasted Tomatoes:
A couple of pounds of ripe red tomatoes (full-size), rinsed and quartered
2-3 Tbsp. olive oil
1 large onion, chopped
1/2 tsp. garlic powder
2 cups low sodium chicken broth
2 tsp. Italian seasoning
basil to taste
Preheat oven to 400F.’
Toss tomatoes in a bowl with olive oil, sea salt and pepper.
Spread out on a cookie sheet covered with parchment paper.
Roast tomatoes on the center rack of oven for about 45 minutes, or until they look slightly charred.
Saute’ onions and garlic over medium heat in a large saucepan, until onions are softened and slightly brown.
Add broth, roasted tomatoes and Italian seasoning.
Bring soup to a boil.
Reduce to simmer and cook for about 25 minutes.
Remove from stove and let cool slightly.
Puree’ in portions in a blender or with an immersion blender.
Serve topped with basil and Parmesan cheese. This is great with a toasted cheese sandwich!!