Roasted Tomato Basil Soup

We’re in the middle of another cold snap, so obviously all I can think about is soup. January was so beautiful and I was dreaming of strawberries and barbecue and dresses and music festivals (I may have gotten a little ahead of myself) and then February came and I locked myself inside (literally). My productivity is at an all time low, because all I want to do is sit in bed and watch the Olympics (Go Canada!) and eat soup (and also go cuddle babies at my clinical placement – it’s the best).

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A hearty roasted tomato soup that will warm your tummy and your heart – there are few things more perfect to slurp on in the depths of winter.

This soup is the most simple recipe and takes hardly any time to make, but like I have said before, sometimes the simplest foods are the most delicious. I make it at least every couple of months, and it will keep for a few days in the fridge, but it also freezes well if you somehow don’t eat it all.

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I ate this with Herbed Focaccia Bread and it was truly incredible. I can also see this being a great way to use up fresh tomatoes from your garden at the end of summer, if you are lucky enough to have some.

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Roasted Tomato Soup:

Adapted from A Hint of Honey 

Serves 4

6 or 7 Fresh Tomatoes, quartered

4 cloves Garlic, peeled and chopped in half

1 large Yellow Onion, roughly chopped

Extra Virgin Olive Oil

Sea Salt & Freshly Ground Black Pepper

2 tbsp Butter

3 cups Vegetable or Chicken Stock

2 Bay Leaves

1/2 cup Fresh Basil or Oregano

1. Preheat oven to 450 degrees.

2. Place tomatoes, garlic, and onion on a large rimmed baking sheet. Drizzle with olive oil (about 1/4 cup), sprinkle with salt and pepper, and toss to coat. Spread in an even layer and roast in preheated oven for 20-30 minutes, until tender and caramelized

3. Transfer roasted vegetables to a large pot. Add the butter, bay leaves, and stock. Bring to a boil, reduce heat and simmer 15-20 minutes or until the liquid has reduced by a third.

4. Add basil or oregano to the pot. Using an immersion blender (or food processor), puree the soup until smooth. Return the soup to low heat.  Season to taste with salt and freshly ground black pepper. Ladle into bowls and top with fresh parmesan cheese.

 

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