Okay…I don’t throw down the gauntlet very often, but it’s happening today.
I make a realllllllllly good Tomato Basil Soup. Like, it’s really good.
We don’t freeze a lot of food in our family, but this soup freezes beautifully in those gallon-sized baggies, so I often make a double batch. For me, the key is roasting your cherry tomatoes for this recipe. It creates a great depth of flavor plus, when you roast a cherry tomato, it doesn’t matter if they’re in season or not, they’ll be super flavorful.
Whip this baby up! You’ll love it!
This recipe serves four for a main entree, more if you’re using smaller portions alongside a grilled cheese perhaps?!
1 pint of cherry tomatoes
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
2 garlic cloves, chopped
2 (28 oz) cans San Marzano whole peeled tomatoes
1 cup of torn basil leaves
1/4 cup half & half
grated Parmesan to garnish
snipped chives to garnish
Preheat your oven to 400 degrees.
Line a baking sheet with foil (for easy clean up) and pour your cherry tomatoes down. Drizzle a liberal amount of EVOO on top along with a big pinch of both salt and pepper. Pop this in the oven and roast about 15 minutes.
Meanwhile, in a large pot over medium-high heat, add in a few drizzles of EVOO along with your chopped onion. Saute about five minutes or so until tender. Next, add in your chopped garlic cloves and saute a minute more. After that, add in both cans of San Marzano tomatoes along with your basil and stir everything together. Remove your cherry tomatoes from the oven and add them to your big pot. Stir in a bit more salt and pepper. Next, carefully take this mixture and add it to your blender (or use an immersion blender if you have one) and blend up everything in your pot until smooth (it just takes a minute). Pour this creamy and blended mixture back into your pot on the stove and heat another couple of minutes. Right before you’re ready to serve, stir in your half and half and heat through a minute. Ladle soup into bowls and garnish with a bit of Parm and snipped chives.
I’m telling you, this one is a winner. Enjoy!