Adapted from Tyler Florence
Summer means tomatoes and although the end of summer is near, I’m sure there are other people out there wanting to use up the last of those delicious garden tomatoes. I froze some tomatoes that I received from people earlier in the summer. I was planning on using it for spaghetti sauce but this soup sounded too delicious to pass up and I’m so glad I didn’t!
2 1/2 pounds fresh tomatoes
6 cloves garlic, peeled
2 small yellow onions, sliced
1 Tablespoon extra-virgin olive oil
2 carrots, diced
1 celery stalk, diced
Salt and freshly ground black pepper, to taste
1 quart vegetable stock, low-sodium, fat free
2 bay leaves
2 Tablespoons butter
1/2 cup chopped fresh basil leaves, optional
1/4 cup heavy cream
Directions:
1. Preheat oven to 450 degrees.
2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
3. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot over medium heat. Add butter, carrots and celery. Cook until softened.
4. Add chicken stock, bay leaves and basil Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
5. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream. Season to taste with salt and freshly ground black pepper. Serves 4.
Taste Test: Roasting tomatoes is the only way to make this soup. It brings out such a robust flavor of the tomatoes and is a delicious base. This was probably the best tomato soup I’ve ever had!
