Time for Tomato Soup

Every year right about now I buy a ton of tomatoes so that I can make and freeze some Roasted Tomato Soup.  

If you have ever had homemade tomato soup you will never want the canned stuff again!  

We all love this soup so I make as much as possible. 

So yesterday while the little ones took their naps I got started on making my mess in the kitchen!

  Roasting the tomatoes makes the entire house smell delicious!
I know there are a ton of different versions of homemade tomato soup but this is the one that is a hit with our family.   

I change up the recipe a little and usually double it, instead of water I use Chicken broth for more flavor and sometimes add hot sauce or red pepper depending on what it needs.

Roasted Tomato Soup

• 12 large (about 4 pounds) tomatoes, stemmed and quartered
• 1/2 cup extra-virgin olive oil, divided
• 1/4 cup good-quality balsamic vinegar
• 12 large garlic cloves, peeled
• Salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped yellow onions
• 2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
• 2 cups cold water

Directions

Preheat the oven to 500 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

You can freeze it for about 3 months so whenever there is a rainy day you have an easy meal already made.  

Just add a grilled cheese sandwich or some homemade Maccoroni and Cheese, Yum! :)

recipe courtesy: Michael Chiarello