My sister introduced me to the wonders of a roasted tomato years ago, and we’ve been making this roasted tomato basil soup in huge batches ever since.
It is such a consistent family favorite that recently my mom, Whitney and I all made it within the space of a week.
Usually we use a large #10 can of whole tomatoes from Sam’s (or 4 28-oz cans), the same one we use for salsa.
But I have also found it to be delish with fresh tomatoes. This is especially true if you can find fresh tomatoes for $1 a bag at the local farmer’s market. At my market (BJ’s Plants and Produce), there is a table with older produce that is past it’s prime. Every bag is $1 and I use them for making all kinds of soups and stocks.
The recipe for this soup is one of those that you don’t even have to write down. You just drizzle a roasting pan with olive oil, pile on the veggies, sprinkle with salt and basil and roast at 400 degrees F for about an hour.
You can use any veggies that you want but I throw in carrots, garlic, celery and onions. I use peppers if I have them.
Then you use a blender to puree the entire pan of veggies. Pour them in a soup pot and add a little milk or cream (1/2 cup or so). Serve hot with Parmesan cheese. If you have fresh basil, it is delectable, but in the winter I use dried and it still tastes great.
I love to eat the leftovers for lunch with cheese toast. Yum.