Roasted Tomato and Basil Soup

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Hey, look! We made something that isn’t dessert!

You may (or may not) have noticed the large amount of sweet recipes we’ve been churning out lately. And you may have assumed that we are only capable of baking desserts. But worry not, because today we’re sharing with you a surprisingly simple and insanely delicious recipe for tomato soup. Trust us, you’ll never break open a can of Progresso again.

The best thing about most soup recipes (as I think I may have mentioned before…) is that it’s not necessary to use precise measurements; you’re free to adjust the soup to your personal tastes without worrying about ruining the final product. And soup always tastes better the longer it’s cooked.

To make this soup, make sure you use ripe tomatoes. This is super-important because the tomatoes are roasted in the oven until they’re caramelized and juicy, so ripe tomatoes will release a good amount of juice.

And, of course, serve the soup with a melty, delicious grilled cheese. It’s a requirement. (Helpful hint: if you’re using a dense cheese such as cheddar, be sure to grate it so it will melt on the sandwich!)

Roasted Tomato and Basil Soup
Adapted from Sophisticated Gourmet

1 ½lbs ripe tomatoes, quartered
1 medium-sized peeled yellow onion
1 small head of garlic or four regular sized garlic cloves, top cut off but skin still on
2 tablespoons fresh basil, torn into small pieces
1 teaspoon sugar
Salt and freshly ground pepper
1 (or more) tablespoon basil olive oil (if you don’t have this, use regular olive oil and increase the amount of fresh basil)
½ cup chicken or vegetable stock and 2 tablespoons heavy cream, optional

Preparation:

  1. Preheat oven to 375
  2. Spread the tomatoes, onion, garlic and basil on a roasting tin. Sprinkle with sugar and season to taste with salt and pepper. Drizzle with olive oil and toss to coat.
  3. Roast the ingredients in the oven for about 40 minutes or until the tomatoes have shrunk a bit, are wrinkly and some of the juice is caramelized on the bottom of the pan.
  4. Pour the tomatoes and onions into a food processor. Squeeze out the contents of the garlic clove, mash with a fork and add to the tomatoes. Pulse the soup until smooth. Alternatively, you can use an immersion blender in a large bowl. This makes for much simpler cleanup.
  5. If the soup is not thin enough, add stock and heavy cream

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