Serves 6 – 8
So I’m feeling nostalgic this weekend. When I think of one of my favorite childhood dishes tomato soup stands out. I grew up on (and admittedly still love) the stuff out of the can but these days like a grown up twist. Here’s a simple version that will satisfy that inner child and grown up all in one! Especially when paired with a grilled cheese sammie 🙂
- 1-½ lbs of roma tomatoes (approx 5 – 6 large romas)
- 2 cans of whole tomatoes (28 oz cans)
- 1 large sweet onion
- 4 cloves of garlic
- 1 bunch of basil
- 3 cups of veggie stock
- 1 ½ tbsp brown sugar
- 3 tbsp EVOO
- Salt and pepper
- Preheat the oven to 425F.
- Line a baking sheet with aluminum foil.
- Quarter the tomatoes and remove the core.
- Chop the basil, coarsely chop the onion and mince the garlic.
- Place the tomatoes on the baking sheet. Drizzle with 1 ½ tbsp of EVOO, season with salt and pepper and toss them to evenly coat. Roast the tomatoes for 35 – 40 minutes or until they start to brown.
- Heat the remaining EVOO in a large pot over medium heat. Add the onions and sauté until they begin to turn translucent; about 3 – 4 minutes. Add the garlic and sauté for another 2 minutes.
- Add the tomatoes (juices and all…including any juices on the roasting pan), stock and brown sugar and bring the soup to a simmer. Reduce the heat to medium low and simmer uncovered for 20 minutes.
- Add the basil and lightly blend the soup using an immersion blender. If you don’t have one of these little nifty gadgets you can use a blender or food processer and do it in batches is necessary.
- Season with salt and pepper and cook for another 15 minutes. Taste and adjust the seasonings if necessary
- Serve warm with garlic rubbed crostini or with a grilled cheese sammie.
- Top it any way you like…let your imagination go wild. Here are some suggestions to get those ideas flowing:
- Cheese….I love queso fresco on this soup but cheddar, mozz, jack or even ricotta salata would rock.
- Herbs: we used basil so some fresh basil would highlight that ingredient but try green onions, parsley or chives.
- Sour cream, crème fraiche or Greek yogurt
- Bacon….nuff said!
- Avocado – I photographed the soup with cheese but I’m a vegan so I used avo instead. So yummy, so creamy, so right!