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's it! So whether it's the last of summer's bounty or the first of winter's stash, you're all set to make this flavorful soup. You can easily do a vegan version of this recipe by leaving out the cream. You'll still have the strong, roasted tomato and garlic flavor, and a more vibrant red color.
This recipe is inspired by one from Kelly Rossiter.
Prep time: 15 minutes
Cook time: 3 hours 15 minutes
Total time: 3.5 hours
Yield: 6-8 servings
- 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
- For roasting fresh tomatoes, reheat the oven to 250 degree 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're using canned tomatoes, you can skip this step.
- Pour the roasted tomatoes into a large soup pot, along with the vegetable stock and diced potatoes, and cook until the potatoes are soft.
- Using a blender or immersion blender, puree the soup until completely smooth. Pour in the cream and stir. Add the basil leaves to taste.
- Serve and enjoy!
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