Homemade Roasted Tomato Soup
- 24 fresh, ripe tomatoes, halved
- 2 Tbspn olive oil (to drizzle tomatoes)
- 1/3 tsp sea salt (to sprinkle on tomatoes)
- 2/3 teaspoon pepper
- Another 2 Tspns olive oil (for cooking)
- 1/3 tsp garlic powder
- 1 medium onion, diced very small
- 1/2 teaspoon salt (for cooking)
- 3 teaspoons dried basil
- 3 & 1/2 cups vegetable or chicken stock (low salt version)
- 1 & 1/2 cups 18% cream.
- Preheat your oven to 400 F.
- Put the halved tomatoes on large baking sheets lined with parchment paper, cut sides up. Drizzle with the 2 Tbspns of olive oil, and sprinkle with the sea salt.
- Roast for 45 minutes at 400 F.
- In a large pot (6 Quarts) over medium heat, add the last 2 Tbspns of olive oil. Add the garlic, onion, salt and dried basil, cooking until the onions are soft and the mixture is fragrant.
- Remove your roasted tomatoes from the oven when done, and add them to your pot. Easy to do this with an egg-flipper.
- Break up the tomatoes and stir them together with the onion mixture that’s in your pot.
- Stir in the vegetable stock and let the soup simmer for about 10-15 minutes, stirring occasionally.
- Add the 18% cream, and blend until smooth. Using an immersion blender is fine – blend until it’s as fine as you want it. (Hold blender at 45 degree angle until the larger pieces of tomato have been smoothed). Don’t splash – it’s hot!
This soup freezes well, and keeps in the fridge for 3 days and the freezer for 2 months.