Sunday, August 8, 2010
Roasted Tomato Basil Soup
We love summer for a lot of reasons; at the top of the list is the bounty of produce available at our local farmers market this time of year. This week Alfred picked up 10 pounds of less than perfect looking (though PERFECT TASTING) tomatoes for $3! We’ve been enjoying salsa, cucumber and tomato salads and simple sliced tomatoes all week. Of course, the huge bunches of basil we’ve been purchasing weekly are also a perfect match for tomatoes both cooked and raw. For lunch today, I married these two in a lovely soup. I hope you enjoy it as much as we did!
Roasted Tomato Basil Soup
6 Ripe Tomatoes
1 Medium Onion, cut into large wedges
1 Large Carrot, peeled and quartered
1 Shallot, minced
3 Large Garlic Cloves, minced
2 Tablespoons Tomato Paste
1 teaspoon Honey
1 teaspoon dried Basil
1/2 teaspoon Sea Salt (plus more to taste)
2 Cups Vegetable or Chicken Stock
½ Cup Fresh Basil, chiffonade
Step 1: Roast the vegetables.
I roasted the tomatoes on the grill over medium-high heat for just a few minutes per side until the skin started blackening and bursting open. You could also do this under the broiler or over a gas flame.
I roasted the carrots and onion by placing them in foil and cooking them on the grill over medium heat for about 20 minutes (I did this the night before, while I was grilling some chicken). You could also roast them in the oven or sauté them until they are very tender and slightly browned.
Step 2: After the tomatoes have cooled, peel, core, and tear them into pieces.
Step 3: Coat a pot with a little olive oil. Sauté the shallot and garlic until fragrant, 2-3 minutes. Add roasted vegetables (tomatoes, carrots and onions), tomato paste, dried basil, salt, and stock to the pot. Bring the mixture to a boil, let simmer uncovered for 45 minutes.
Step 4: Transfer the contents of the pot to a blender (or use an immersion blender) to puree the vegetables. Return the puree to the pot, add the fresh basil. Taste the soup and add more salt as needed. Let the soup simmer another 15 minutes to bring out the basil flavor.
Step 5: Enjoy!
I served our soup with breaded zucchini strips (I coated them in seasoned corn meal and baked them - by the way they are the little "sticks" in the soup picture) and a green salad with balsamic vinaigrette. The soup and zucchini strips were inspired by this post on the blog "today I ate," but I put my own spin on it!
Side note: The cute glass cups the soup is served in were a birthday gift from my wonderful friend Karla. Thanks again Karla, I love them!
P.S. Today we picked 20 pounds of peaches – so look forward to some peachy recipes in the near future!!!
As usual, I've also included this recipe as part of several weekly recipe sharing events: Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Gluten Free and Healthy, Friday Foodie, Friday Foodie Fix, and Friday Favorites. Check out all the great recipes other bloggers have contributed!