It's Fall and it's time.
Let's not talk about how it was 87 bajillion degrees yesterday because I'm going to WILL cooler weather this way with something I like to call... Soup Season.
s O u P s E a S o N !!!!
I'm kicking it off with my all time favorite soup... ze creamy tomato.
I used to eat tomato soup in a ridiculously huge bread bowl in our college dining hall several times a week. The good ole days of being completely reckless with carbs. Ahhh, sweet memories.
Roasting the tomatoes in the oven gives the soup a deeper and more delicious flavor. And, hold the phone, there is no actual cream in this one. Instead we use one potato to give it a creamier and thicker texture.
Aaaand while I didn't go the bread bowl route here, I did have to make something to dunk in that bowl of goodness. And coated it with mozzarella. Very, very worth it.
Prayers for crisp air soon and more belly-soul-warming soups to come!
Creamy Roasted Tomato Soup with Cheesy Toast
Makes 4-6 servings
2.5 to 3 pounds of mixed tomatoes like heirloom, vine, cherry or whatever you have on hand
6 garlic cloves, smashed
1 medium onion, diced
1 potato, peeled and diced
4 tablespoons unsalted butter
2 tablespoons tomato paste
1 quart vegetable or chicken broth
2 cups lightly packed basil leaves, torn apart
Salt and pepper
Sourdough, french bread or some fancy bread, sliced
Mozzarella, shredded or sliced
- Preheat your oven to 450˚ and prep your tomatoes and garlic for roasting. Quarter large tomatoes and halve small ones. Place skin side down on a large baking sheet with garlic and drizzle with lots of olive oil, salt and pepper. Roast for 30 minutes or until they've started to char.
- Meanwhile, in a large stock pot, melt 2 tablespoons of the butter over medium heat with onion, potato and salt. Cook for about 5 minutes, or until soft and lightly brown. Add the tomato paste and stir well. Continue cooking for another 3 minutes. Add the last 2 tablespoons of butter and roasted tomatoes with garlic to the pot. Stir and let all those flavors get comfy together. Finally add the broth, bring to a boil and then reduce to a soft simmer for 15 minutes.
- Everything should be nice and soft in the pot now. Add the basil and blend using an immersion blender or pour in batches to a regular blender. If you'd like a really smooth soup, pour through a mesh strainer to remove tomato skins.
- To make the cheesy toasts, turn your oven to Broil on high and line a baking sheet with sliced bread. Sprinkle shredded or lay sliced mozzarella on the bread and broil until bubbly and light brown, about 5-6 minutes.
- Get to dippin' in that creamy tomato bowl of happiness!!!
Hugs loves <3