tomato soup, roasted tomato basil soup, steps to making easy tomato soup, homemade tomato soup steps

Roasted Tomato Basil Soup

tomato soup, roasted tomato basil soup, steps to making easy tomato soup, homemade tomato soup steps

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.

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