Summer is around the corner and the tomatoes are out in full force already. My Bountiful Basket has literally been overflowing with tomatoes the past two weeks. While I love fresh tomatoes, there was no way VegKid and I could consume all of the tomatoes we have received before they all expired; so after a long debate: salsa vs. tomato soup, we flipped a coin. Tomato soup it is!
Most people might have a fundamental conflict with eating soup during such a warm time of the year and that I can understand. The solution to this is to freeze your tomato soup until a more suitable time for consumption.
|This soup is wonderful and full of beautiful flavors.|
3 lbs tomatoes, quartered
1/4 c olive oil
1 tbsp salt
1/2 a medium onion, chopped
1 large garlic clove, minced
1 tsp red pepper flakes
2 c fresh whole basil leaves
1/2 teaspoon dried thyme
- Preheat the oven to 400°F.
- Arrange the cut tomatoes on a large baking sheet. Drizzle the tomatoes with 1/4 cup olive oil and sprinkle with salt. Roast the tomatoes for 50 minutes. Remove pan from the oven and set aside.
- Warm a tbsp olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and slightly golden, about 10 minutes. Add garlic and pepper flakes and sauté for one more minute. Carefully pour in all the tomatoes and their juices. Add the basil, thyme, and 1 cup water. Simmer for 15 minutes. Remove from heat and allow to cool slightly.
- Blend the soup in your blender, pouring finished soup into a clean saucepan.
- Serve piping hot, with crackers or with cute, heart-shaped daiya cheese croutons :)