Ever wonder what to do with all the homegrown tomatoes that show up during the summer? Well grab as many as you can and make a quick tomato soup. This recipe is unique because the tomatoes are roasted which brings out a richer flavor. I highly suggest serving this soup with a cheesy-goodness grilled cheese sandwich.
- 2 lbs. heirloom tomatoes
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth (or veggie broth if you don’t do the meat thing)
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional
Preheat oven to 450 degrees F.
Wash and dry tomatoes. Cut in half and squeeze out seeds and juices into large bowl. Place tomato “shells” on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. (This is the part where your house will smell amazing. Make sure your dinner guests arrive before this point so you can impress them with your mad cooking skillz.)
Also make sure to throw out the word “mirepoix” (pronounced, meer-pwah). Mirepoix is a term used to describe the photo below; a fancy way to stay carrots, celery, and onion. Traditionally it does not include garlic, but according to the Wiki there are a lot of variations depending on where you live.
Add the roasted caramelized tomatoes and juices from cooking, reserved tomato juices, and chicken broth to the “mirepoix” + garlic mixture. If there are not enough liquids then add more chicken broth. Simmer until vegetables are very tender, about 15 to 20 minutes.
Note: if you prefer a seedless tomato soup as I do, strain the seeds and tomato juices through a strainer and discard the seeds.
My favorite way to chop basil is to place the largest basil leaf on the bottom and stack the rest on top. Then tightly roll together as below, and slice with a sharp knife into thin strips.
Add basil and cream, if using. Puree with a hand held immersion blender until desired consistency. I like my soup a little chunky so I lightly blend my soup.
You can also use a blender, just be careful because hot soup will expand in the blender so never fill it more than 1/2 full.
The soup is ready to go at this point. Serve and enjoy!