Posted: 9:28 am Thursday, May 18th, 2017
Here it is, the BEST tomato soup of all time! I’m going to start with the recipe because I HATE when you have to scroll to the bottom of a blog to get the recipe. Like hello! I’ve already decided that I want to make it, give me the recipe now…ok here you go!
- 3 lbs Roma tomatoes, halved lengthwise
- 1 lb Grape (or Cherry) tomatoes, halved lengthwise
- 8 whole cloves garlic, peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, diced
- 1 red bell pepper, deseeded and diced
- 2-3 potatoes, diced
- 3 tablespoons tomato paste
- 4 cups of Chicken broth or vegetable broth
- 2 cups lightly packed fresh basil leaves, roughly torn
- Preheat oven to 425°F | 220°C. 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 potatoes begin to crisp on their outer edges (about 5-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; 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 of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth. If you don’t have a stick blender, you can slowly blend in a regular blender. Just be sure to only fill blender up half way as it will expand.
- Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a textured smoother soup.
- Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy, crusty bread or grilled cheese.
OK now to the pictures:
I promise you its so easy and sooo good. Now a little tip on the grilled cheese. Get some good bread, Im lucky enough to live by a meat Market that makes fresh bread daily. Its called Vinceks BBQ in East Bernard and its amazing! Instead of placing butter on the outer edges of the grilled cheese, use mayonnaise. I know, sounds weird but it will be the best tasting grilled cheese you’ve ever had. Even picky pants Ricky loved this! Let me know if you make it and how you like it….