I will preface this recipe by saying I never liked tomato soup probably because the only thing I ever saw was a can of tomato soup (Campbell’s). Mike loves grilled cheese sandwiches and tomato soup. When I finally decided that I really like tomatoes, I figured that it was time to make my own. I used a couple of recipes but found my little shortcuts worked just fine. I don’t salt things as much as the various cookbooks so you can add more than I do. I love this tomato soup and so has everyone else that has tried it so I hope you will enjoy it.
While I am making an heirloom tomato soup, you may not be able to find heirloom tomatoes where you live. You can use other tomatoes, they will work. I like to use colors so I have used red and yellow tomatoes for this. You can also use vegetable broth if you want the soup to be vegetarian.
| Prep Time |
| 10 minutes |
| Cook Time |
| 65 minutes |
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While I am making an heirloom tomato soup, you may not be able to find heirloom tomatoes where you live. You can use other tomatoes, they will work. I like to use colors so I have used red and yellow tomatoes for this. You can also use vegetable broth if you want the soup to be vegetarian.
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Ingredients
- 4 pounds tomatoes I use heirloom but you can use fresh tomatoes you can find. Don't use Roma for this
- 6 cloves garlic cut in have
- 1 large Onion I use sweet onions so I don't cry when cutting them.
- 1/4 cup extra virgin olive oil
- 2 leaves bay leaves
- 1 handful basil if you use dry, use 2 tablespoons
- 1 quart chicken stock I use homemade but otherwise use an organic broth. If you want it to be vegetarian, use a vegetable broth
- 1/2 cup heavy cream if you want to
Servings:
Instructions
- Gather your ingredients: Tomatoes, onion, and garlic. Preheat the oven to 450 degrees F.
- Slice the onion and then cut it in pieces. Cut the tomatoes into chunks that are about 1" x 2". Don't measure, just cut them up. Chop the garic into chunks.
- Put silver foil over cookie sheets (so they are easy to clean). Put the onion, tomatoes, and garlic on them and pour olive oil over the vegetables. Place in oven for 30 minutes until soft and roasted.
- Place roasted vegetables into a heavy pot and add broth and bay leaves. Bring to a boil and then reduce the temperature to a simmer. Cook down for 30 minutes.
- Take out the bay leaves. Rough chop the basil and then add it to the pot and cook another 5 minutes.
- Finish using the immersion blender to blend the soup. If you would like, you can add cream at this point but it isn't really necessary. Add salt and pepper to taste.
- Serve with bacon pieces, or french bread croutons, or anything else you may like, especially a grilled cheese sandwich.
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