I love a good tomato soup. Not just any tomato soup, but a good one.I’m sorry to everyone who loves Campbell’s tomato soup, but I just can’t. In fact, I am pretty sure Campbells might be the reason I thought I hate tomato soup for so long. That’s another story though…. I would classify this as a good one. Especially with fresh basil. So good.
Now, I need to tell you, I was working with “ugly” produce again. Look at this poor tomato. I bought the box at Costco and left it alone for about a week, this soup became a matter of necessity!
Cut them in half. Can I tell you how much a love my Henckel chef’s knife? I have had it for almost 20 years. I am sure I use it everyday, at least once. It is the best knife! Perfect fit for my hand. Also, I don’t bother cutting out the seeds or anything. It all gets blended and no one ever notices.
Place on a parchment lined baking dish.
Roast tomatoes. While they are roasting, make good use of your time and saute the onions and garlic in a little EVOO.
Add in red bell peppers and saute as well.
Your tomatoes should look about like this when they come out.
I also add in some tomato paste as well. It helps to intensify the flavors.
Boil all ingredients about 30 minutes. Remember to stir often, tomatoes really like to burn and scorch the bottom of your pan….ask me how I know this.
The soup will reduce, those lines on the side of the pan are what you want to see. This means it has reduced and increased in flavor.
Throw the soup in a blender, or liquify with an immersion blender like I did.
Remove from heat and add in evaporated milk. I used to add in heavy cream at this point. I have found I like the milk just as well, with only a portion of the calories.
Serve with a little more fresh basil, evaporated milk and I like goat’s cheese as well. If you have another cheese you prefer, definitely use that! I also love it with parmesan.
Creamy Roasted Tomato and Basil Soup
- 8 cups tomatoes, cut in half I used older tomatoes I had in the fridge needing to be used up. Roma would be preferred.
- 8 cloves fresh garlic
- 2 tablespoons olive oil
- 1 medium onion, rough chop
- 1 red bell pepper
- 3 cups veggie stock
- 1 cup fresh basil, thinly sliced. Plus extra for garnish, If you don't have fresh, don't stress. Use 1/2 cup dry.
- salt and pepper to taste
- 3/4 cup evaporated milk
- goat cheese, parmesan or cheese of choice for topping.
- Preheat oven to 400 degrees.Place tomatoes on a baking sheet. You can drizzle them with olive oil. I kind of feel like this is an unnecessary step and skip it. Add tomatoes to oven. Bake for about 30-40 minutes.While the tomatoes are roasting, Heat olive oil in large, heavy bottom pan over medium heat. Add onion, and bell pepper. Saute until they begin to soften slightly, about 7 minutes. Add in garlic. Cook for another 3-5 minutes. Set aside until the tomatoes are ready.Once tomatoes are done, add them to the same pan. Stir in veggie stock . Let this cook on medium high, stirring occasionally, for at least 30 minutes. It should have reduced several inches in your pan. Add in basil. Liquify either in a blender or immersion blender like I did. Add salt and pepper to taste. Remove from heat. Add in evaporated milk. Mix well. Serve immediately. We love our soup served with fresh rolls, cornbread, crackers or even a classic grilled cheese. Now, sit back and enjoy. You deserve it.