This soup is BOMB! I had buckets of tomatoes. Pantlaods of tacos, boat loads of tomatoes (catch the Dragon Loves Taco's reference there)! If you don't read kids books then you won't get it but if you are in the market for a kids book we LOVE Dragons Love Tacos by Adam Rubin! Anyways, this soup is super creamy and delicious and there is no cream or anything added. The secret to making it so creamy is to use a potato. Yes a potato, way healthier than heavy cream. And it actually doesn't take that long to make the soup. I did it all in under an 1 hour while my kids napped and this includes cleaning up all the dishes. So to me that is a win. We ate it for dinner for 2 nights then the rest went into the freezer for later this fall..
- 20 Roma tomatoes, halved lengthwise
- 1 container of cherry tomatoes, halved lengthwise
- 8 whole cloves garlic , peeled and smashed
- 3 tablespoons olive oil
- red pepper chili flakes
- Salt and freshly ground black pepper
- 1 large yellow onion, chopped
- 1 red bell pepper diced
- 1 potato diced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups fresh basil leaves
- 1-2 sprigs of fresh rosemary
- parmesan cheese
Preheat oven to 430°F and place your sliced tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season generously with salt and pepper, and roast for about 35/40 minutes, until soft and charred on the tops.
While tomatoes are roasting, heat olive oil in a medium-sized pot over medium-high heat. Add the onion, peppers, potato, and I also add in some extra tomatoes that I had left over. You don't have to do that step I just had more! Cook while stirring every few minutes until potato and onion are soft. Stir in 1/2 the container of tomato paste through the potatoes, pepper, and onion. Then pour in the broth and season with extra salt; cover and bring to a boil.
- Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add in the tomatoes, garlic and basil to the broth don't forget to save some basil to garnish with then continue to simmer until the basil is just soft. Then simply blend soup using an immersion blender. This is probably the longest part, it takes about 5+ minutes.
Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup. Also check your immersion blender frequently during blending you will find the skins there and I would rise them in the sink.
Sprinkle with extra basil, shaved parmesan cheese. We serve our soup with BLTS and Jay dips tortilla chips in his. It is so darn good!
Life has been super crazy. We have been gone 3 weekends in a row and I will be gone this weekend and next. I have been really struggling to get my workouts in so this week I have started waking up at 6am to try and tackle them. I'm so not a morning person but it seems to be the only time I get some time for "me". I am going to break all blogging rules and I think post 2 recipes in a row. I have been cleaning out all my garden items so I have been cooking more. The next recipe is a pesto pasta recipe. The pesto is also made with a special ingredient that I think makes it taste SOOO much better.
Have a great week,
Have a great week,