Tomato soup was always my “one” weakness as I was growing up. So of course when I recently found this recipe I knew I needed to give it a try. And WOW. This tomato soup recipe most definitely out does all other tomato soups! Nothing about this recipe will fill you with guilt, but it certainly tastes like a guilty pleasure. The “secret ingredient” is a MUST.
Bake time: 1 hour, and 5-10 minutes
Serves: 6-8 servings
- 1 lb. cherry tomatoes
- 2 lbs. Roma tomatoes cut in half
- 1 medium onion, cut into chunks
- 7 garlic cloves
- 3 large carrots, cut in half
- ⅓ cup olive oil
- salt and pepper
- 4 cups vegetable broth
- 2 tablespoons balsamic vinegar
- ½ teaspoon red pepper flakes
- 2-3 tablespoons basil pesto
- Position a rack in the center of the oven and preheat the oven to 375ºF. Place the cherry tomatoes, Roma tomatoes, onions, garlic, and carrots on one large baking sheet. It’s okay if some of the ingredients are overlapping. Drizzle the olive oil along with a big pinch of salt and pepper and give it a good toss. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients every 30 minutes and give it a toss.
- Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth. If you’ve got a super powerful blender it will go in one batch and be super quick. If you’ve got a regular blender, you may need to add a little broth to help it along. For super smooth soup, run the puree through a strainer to get rid of any larger pieces.
- Transfer the puree into a large dutch oven over medium heat. Add the broth and allow the soup to heat all the way through, about 5-10 minutes. Add the balsamic vinegar, red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add the third tablespoon. Serve with cheese toast.
I served this dish with Ricotta Cabata Bread with Garlic and Thyme.
- Toast bread, in a toaster or under the broiler in the oven ( or on the grill if you like), until golden brown. Rub toast vigorously with whole raw garlic clove. The rough surface of the bread helps shave the garlic clove. (approx. 2-3 strokes per slice of bread). Drizzle or brush top side of toast with olive oil. Spread each slice with ricotta cheese, sprinkled with fresh ground thyme and even some more ground garlic to add more garlic flavor.
*the nutritional facts calculated are an estimate based on the ingredients I’ve used. The nutritional information for this tomato basil soup are based on 8 servings.
Recipe Credit: little spice jar