J Dub's Roasted Tomato Basil Soup
Y’all it is almost fall! I am ready for so many reasons.
First of all, we need rain……..badly. My plants are screaming for some relief.
And, these temperatures are just AWFUL. I have never been a fan of 100 degree weather.
I love living in The Hill Country in Texas. But, these last few years, this late summer heat is enough to make me consider moving up north for a few months.
So, Mother Nature…..PLEASE bring on some cooler temperatures and a nice long drizzle.
That is the kind of weather where I pronounce soup season is officially here.
There is nothing that soothes the soul like a steaming bowl of my roasted tomato basil soup.
I have made this soup for close to 30 years.
But, when I first put a beautiful bowl in front of David, he was disappointed. “I’m really not a fan of soup.”
Then he tasted it.
I should have taken a picture of THAT expression.
“Darlin, you knocked it out of the park. This is some REALLY good stuff. I mean REALLY GOOD STUFF.”
Serve this soup hot with some homemade croutons.
Roasted cherry tomatoes
Balsamic vinegar, olive oil, salt, and pepper drizzled over tomato slices
Canned tomatoes and sautéed onion in dutch oven.
Add fresh basil to the canned tomatoes and onion.
Add the roasted tomatoes to the mixture and then puree with an immersion blender.
Add cream to the tomatoes.
J Dub's Roasted Tomato Basil Soup
- 9 tomatoes sliced into 1/2 inch slices
- 30 cherry tomatoes
- 5 cloves garlic, peeled
- salt, to taste
- pepper, to taste
- olive oil
- balsamic vinegar
- 1 onion, finely minced
- 2 T butter
- 1 28 ounce whole tomatoes in juice
- 1 cup fresh basil, julienned
- 2 cups chicken bone broth
- 1/2 t salt
- 1 t pepper
- 1 cup heavy cream
Directions for Roasting Tomatoes
- Preheat your oven to 400 degrees Fahrenheit.
- Place sliced tomatoes cherry tomatoes, and whole garlic on a baking pan lined with foil (you will need 2 pans).
- Drizzle the tomatoes and garlic with olive oil.
- Then, drizzle the tomatoes and garlic with balsamic.
- Sprinkle the tomatoes and garlic with salt and pepper.
- Place the baking pans in the oven and roast the tomatoes and garlic for approximately 30 -35 minute until they get a nice char. Watch closely to prevent burning.
- Remove the tomatoes and garlic from the oven.
Directions to Make Soup
- Meanwhile, melt butter in a heavy dutch oven.
- Place onion in dutch oven and sauté into translucent.
- Add the can of whole tomatoes, bone broth, and basil to the onion sauté.
- Add 1/2 salt and 1 t pepper to the mixture and stir to incorporate.
- Simmer the mixture approximately 10 -12 minutes.
- Next, add the roasted tomatoes and garlic, including any juice and char the tomatoes made while roasting.
- Simmer this mixture on low for approximately 30 minutes, stirring often so as not to let the mixture stick to the bottom of the dutch oven.
- After 30 minutes, use your immersion blender to purée the soup and break up the large tomatoes and any large pieces of garlic.
- Stir in the cream.
- Taste and add additional salt and pepper as necessary.
- Serve hot in a soup bowl with my homemade croutons.
- If you do not have an immersion blender, you can purée any large pieces of tomato and garlic using a large potato masher. After simmering, the tomatoes and garlic should easily fall apart. You can also use a blender or food processor.
- You can freeze this soup as well. To freeze, stop before you add the cream. When you thaw the soup out later, add the cream then.