To say it’s been cold in Park City would be an understatement. It’s been down right frigid. Nothing sounds more comforting to me on a cold day than a steaming mug of hot soup. On todays menu?
Oven roasted tomato soup.
A week or so ago, I was cleaning out my freezer and came across a tupperware of tomatoes I roasted and froze back in September. I do a lot of canning and preserving just for this very reason. There is nothing like the taste of summer in the dead of winter.
Feeing a little indecisive about what to do with the tomatoes, should I make pasta? Grilled cheese sandwiches? Ultimately I decided upon soup. You can never go wrong with soup. Especially on a cold day. It’s the perfect antidote to all this cold weather we’ve been having.
Now I understand that you might not have a freezer full of oven roasted tomatoes but don’t fret because you can get the recipe here. I roast these babies year round! Finished with a splash of balsamic vinegar and some fresh basil this soup is delicious or BA-licious as my four year old would say.
This soup is the perfect answer to a cold day. Made with roasted tomatoes that I preserve in the summer at their peak, the soup is bursting with fresh flavor.
- 12 roasted roma tomatoes (about 4 lbs)
- 1/8 cup olive oil
- 2 small carrots, chopped
- 2 celery stalks, chopped
- 1 small yellow onion, chopped
- 2 large garlic cloves, minced
- 2 cups water
- 2 bay leaves
- 1/2 cup half and half
- 1 tablespoon balsamic vinegar
- salt and pepper
- fresh basil (optional)
- Prepare tomatoes and set aside. Can be made ahead and frozen or stored in fridge for up to two days.
- Heat olive olive in a large stock pot over medium heat.
- Add carrot, celery and onion. Saute about 10 minutes until onions are soft and translucent. Add garlic and stir about 1 minute. Add water, roasted tomatoes and bay leaves. Bring to a simmer and cook, uncovered, 30 minutes.
- Transfer the soup to a blender or use an immersion blender and pulse the soup in small batches. Be careful to start slow then increase the speed to blend the ingredients until smooth. Use a separate bowl to hold the blended soup and then return it all to the pot.
- Add half and half and heat the soup over low heat just until heated through. Don't boil.
- Stir in the balsamic vinegar and season with salt and pepper to taste.
- Ladle into individual bowls and top with chopped fresh basil.