Roasted Tomato Soup

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tomato-basil-soup

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.

mug-of-tomato-soup

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.

Happy Cooking!

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Roasted Tomato Soup

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Description

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.

Ingredients

  • 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)

Instructions

  1. Prepare tomatoes and set aside. Can be made ahead and frozen or stored in fridge for up to two days.
  2. Heat olive olive in a large stock pot over medium heat.
  3. 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.
  4. 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.
  5. Add half and half and heat the soup over low heat just until heated through. Don’t boil.
  6. Stir in the balsamic vinegar and season with salt and pepper to taste.
  7. Ladle into individual bowls and top with chopped fresh basil.