Sunday I received a very unexpected gift from my friend. While sitting through my son’s baseball double header, my friend arrived baring a special treat only available around this time of year- fresh, just picked tomatoes! Oh, I was so excited! And even thought it was 90 degrees, I knew right away with the coming weather change in the Northwest, that Roasted Tomato Soup was on the menu in our house.
After washing the tomatoes, I got ready to slice them into rough chunks. Once cut, I laid them out on two cooking trays, drizzled them with olive oil and sprinkled them with a dried Italian herb blend which included marjoram, thyme, rosemary, sage, oregano and basil. (You could use whichever herbs you have on hand.)
I am going to warn you before you get to the recipe that this was a bit of a wing it attempt at soup. I didn’t measure anything but just went with my gut- so I apologize! (But isn’t that part of the joy of cooking? You get to be creative and it brings you pleasure and nourishes your body!)
As you can see from the picture below, I also add a sliced onion and some garlic cloves to the roasting pan. (These were so good right out of the oven that I had a hard time saving them for the soup!) Be sure to scrape all the roasted bits of tomato seeds, garlic, onion and oil into the pot. You don’t want to miss any of the roasted goodness!
I used bone broth for my liquid in this soup because I had some in my freezer. You could use any type of broth- veggie or meat- that you have available.
I used an immersion blender to puree my soup but if you don’t have one a regular blender or food processor works great- just be sure not to over fill the appliance.
- Roughly two lbs of tomatoes
- Roughly 2 cups of broth (I used bone broth but veggie or chicken broth would also work.)
- 1 onion
- 7 cloves of garlic
- Olive oil
- Dried Italian herb blend
- Salt and pepper
- Fresh basil
- Preheat oven to 400 degrees.
- Cut up onions, tomatoes and garlic.
- Place on roasting pan.
- Drizzle with olive oil
- Sprinkle with Italian herbs and salt and pepper.
- Place in the oven and roast for approximately 30 minutes .
- Remove from the oven when tomatoes are wilted and soft. (You can even let them brown a bit.)
- Place tomatoes, onions and garlic in a pot on the stove.
- Add broth.
- Let cook about 15 minutes to allow flavors to meld.
- Using an immersion blender, puree the tomatoes.
- Add salt and pepper to taste.
- Mix in a little finely chopped fresh basil.
- Serve and enjoy!
This soup was so easy and I loved that it was made with a gift from a friend! There is something so satisfying about using ingredients that are given to you in friendship!
This post was added to She Eats and Gluten Free Homemaker.