A classic favorite is good old tomato soup. A main reason why it is such a classic is because it is so simple, yet so flavorful. Vine-ripened summer tomatoes have amazing flavor in the first place. And when you roast them with garlic and olive oil, you are on to something simply magical. However you do not have to have fresh tomatoes to make excellent roasted tomato soup. You can find excellent canned roasted tomatoes in grocery stores, or you can roast and can tomatoes in summer yourself, just for winter cravings like tomato soup.
Simmer those roasted tomatoes with some broth, and, to thicken it up a little, add some chickpeas or potatoes, then blend it all into a smooth purée with a splash of cream. And that is it! So whether it is the last of summer’s bounty or the first of winter’s stash, you are all set to make this flavorful soup.
Roasted Tomato Soup with Garlic and Cream
• 6 cups fresh tomatoes with juice (or 2 cans roasted tomatoes with juice)
• 1 head garlic, broken into cloves and peeled
• 1-2 tablespoons extra virgin olive oil
• 6 cups vegetable stock
• 2-3 small new potatoes, diced
• 4-5 basil leaves, chopped
• 1/2 cup half-and-half or cream
1. For roasting fresh tomatoes, reheat the oven to 250 degrees Fahrenheit. Place the tomatoes and their juice in an oven-proof casserole. Add the garlic cloves and drizzle olive oil over everything. Place the dish in the oven and roast until the garlic is soft and the tomatoes are cooked. It will take between 2.5 to 3 hours. Remove from the oven and let rest. If you are using canned tomatoes, you can skip this step.
2. Pour the roasted tomatoes into a large soup pot, along with the vegetable stock and diced potatoes, and cook until the potatoes are soft.
3. Using a blender or immersion blender, puree the soup until completely smooth. Pour in the cream and stir. Add the basil leaves to taste.
4. Serve and enjoy!