Makes 4 cups
If a tomato is a fruit, then does that make Tomato Soup a warm smoothie? These are the thoughts that get in the way of achieving those unachievable 8 hours of sleep. So much to ponder, but we’ll save this issue for another day. ANYWAY… tomatoes red and green coloring is the perfect mistle-toast to the holiday season, so we are making Tomato Basil Soup or should we say smoothie! JK, JK.
We love this recipe from our head to our tomatoes. It is easy, light, and best of all, COMFORTING! Now that the weather has dropped lower than Christina Aguilera’s jeans circa 2000, and we’ll take anything to warm us up! So grab your ladles, stir that pot, and eat it while it’s still hot!
P.S. January is National Soup Month!
Tomato Basil Soup
2 lbs tomatoes, quartered
2 garlic cloves, peeled
3/4 cup onions, diced
1/4 cup extra virgin olive oil
2 cups vegetable broth
2 Tbsp fresh basil, chopped
1/2 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp sea salt
1/2 tsp freshly ground black pepper
Preheat oven to 450 degrees Fahrenheit.
Cut tomatoes, peel garlic cloves, dice onions, and chop basil.
Spread chopped tomatoes, garlic, and onions on a large sheet pan and drizzle with extra virgin olive oil.
Top with 1/2 Teaspoon sea salt and generously season with freshly ground black pepper.
Roast for 12-15 minutes, or until tomatoes are browned and caramelized.
Transfer roasted vegetables to a large pot.
Add broth and bring to a boil.
Transfer the soup in small batches to a blender and add basil. Blender should never be more than half full. Can use an immersion blender. Puree until very smooth.
Return soup to the pot and mix in brown sugar and lemon juice.
Add 3/4 teaspoon sea salt and freshly ground black pepper to taste.
NOTES + SERVING
To serve, ladle hot soup into container and top with basil chiffonade and five maple croutons.
Cool, label, date and store properly.