Fall is almost here, and this Roasted Tomato Soup recipe should be in your rotation
We are in full fall swing with back-to-school rhythms for our little one, and we’re getting into a routine. I’ve been trying to will Mother Nature into realizing it’s fall by making soup and even a pot roast. But as I write this, she continues with her 90-degree days.
At least we can take solace in the cooler mornings. There’s always a silver lining.
Today’s recipe was perfect for using up the remaining crop of what I picked out of my husband’s garden. As the temps hovered around 100, the tomatoes didn’t grow. Can you blame them? Since it’s cooled, I’ve picked a large batch of about 30 tomatoes that are ripening all at the same time.
Insert this week’s recipe from the Gimme Some Oven blog: Roasted Tomato Soup. It’s the perfect soup to help kiss summer goodbye and welcome in the coziness of fall.
This is also the perfect weeknight meal because it’s easy to make and delicious. Leftover soup in the fridge is great for lunches. If you love grilled cheese with your tomato soup, I’ll tell you how I make mine. Get the organic white bread and ghee from Trader Joe’s and the sliced havarti cheese from Costco (or another place). I promise those three ingredients make the most perfect grilled cheese ever. And it’ll accompany your Roasted Tomato Soup perfectly.
Roasted Tomato Soup
3 ½ pounds ripe tomatoes (any small- to medium-sized tomatoes will do)
3 tablespoons olive oil, divided
Fine salt and freshly cracked black pepper
1 large white or yellow onion, diced
5 cloves garlic, minced
¾ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes
2 ½ cups chicken or vegetable broth
½ cup loosely-packed fresh basil leaves
Optional toppings: Freshly-grated Parmesan, drizzle of heavy cream or olive oil, croutons, sour cream or fresh basil
Heat the oven to 450. Quarter the tomatoes (or halve them if they are small) and arrange them cut-side-up on a baking sheet. Drizzle evenly with 2 tablespoons olive oil and season with a few pinches of salt and black pepper. Bake for 30 to 40 minutes or until softened, then transfer baking sheet to a wire rack
Meanwhile, heat the remaining tablespoon of olive oil in a large stockpot over medium-high heat. Add the onion and saute for 5 minutes, stirring occasionally. Add the garlic, smoked paprika and crushed red pepper flakes and saute for 2 more minutes, stirring frequently.
Add the broth, basil and roasted tomatoes with their juices, and stir to combine.
Using a handheld immersion blender, puree the soup until it reaches desired texture. Taste the soup and season with extra salt, pepper and/or smoked paprika as need. Serve warm garnished with extra toppings you like.
