A Creamy Roasted Tomato Basil Soup with tons of flavor, thickened naturally (think potato) without cream! I made this yesterday and it is chalk full of fall goodness.
Servings: 6
Ingredients
2 1/2 lbs Roma tomatoes, halved lengthwise
1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise
8 whole closes garlic, peeled and smashed with the back of a knife
3 tablespoons olive oil
Salt and freshly ground black pepper
1 large yellow onion, chopped (optional)
1 red bell pepper, deseeded and diced
1 potato, diced
3 tablespoons tomato paste
4 cups vegetable broth
2 cups lightly packed fresh basil leaves, roughly torn
Instructions
- Preheat oven to 430 degrees Fahrenheit. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
- While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers and potato; cook while occasionally stirring, until the onion is transparent and the potato begins to crisps on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra sale; cover and bring to a boil.
- Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons basil to use as a garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth
- Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
- Sprinkle with extra basil, shaved parmesan cheese, and serve with bread.
Recipe: Café Delites
