As a matter of fact, canned tomato soup might just be a thing of the past for me as well. Two Peas and Their Pod is just one of the few blogs I follow, and I recently discovered that they had a recipe for tomato soup. Look at their recipe here. I am always looking for new recipes, and as tomato soup has been a favorite of mine since childhood, I needed to try it. I also really wanted to use my new immersion blender I got for Christmas. Thanks mom!
I was a little wary to try making this. I love tomato soup, but I'm not a huge fan of tomatoes. I thought it might be too chunky for me. The day I went shopping for my tomatoes, there wasn't a good selection of Romas. I'm excited to try this again when I can get fresh tomatoes at the farmer's market! I'm glad I tried this recipe, and it's one I plan on hanging on to. You should definitely try it and tell me what you think.
I ended up loving it! It wasn't too chunky for me, although my younger brothers did complain about the chunkiness. The fresh basil was a lovely addition to the soup. I also learned what not to do with my immersion blender, as well as the best ways to use it. Next time I make this soup or another soup I will be more prepared to use the immersion blender.
Tomato Basil Soup
Serves 4-6
Ingredients:
2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste
Directions:
1. Preheat oven to 400 degrees F. Spread
the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive
oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.
Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.
Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.
Best served with grilled cheese sandwiches!
Once again, thanks to Two Peas and Their Pod for the amazing recipe!
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