For the last week or so, it’s been at the back of my mind that fall is slowly creeping up on us. It’s crazy how fast time flies, and I feel like summer goes by extra fast. It’s always so busy while we try to squeeze in as many events and activities as we can while the weather is nice. Normally by this time, I’m getting excited for fall, because it’s my favourite season. I love the fashion – long sweaters with tights, boots, (track pants and sweaters), and just comfy clothes in general. Also, fall is my favourite season to cook. I love filling my freezer up with soups, chili, stews, and just yummy, bone warming food.
This year though, I’m not ready for fall, because I feel like we were cheating out of a nice, hot summer. It was on the cooler side for most of it, and we’ve had a ton of rain. So I’m in denial and I have yet to put my summer clothes away, even though I’ve looked at the long range, and I don’t think I’ll be wearing them again until vacation in December.
However, I’m fully ready to jump feet first back into blogging, because I’ve neglected my baby (aka this blog) most of the summer. Of course I’ve been cooking, but my weekends have been filled with friends, family, and fun events.
Last weekend I started my soup stash for the freezer. I went to the market on Saturday, and saw loads of roma tomatoes. I was thinking about my basil bushes in my garden, and thought the perfect recipe to share would be my tomato basil soup. It’s super easy to make, and soooooo good!! It’s on the lighter side, so you won’t feel like rolling off your chair once you’re done eating it. This soup accommodates many dietary restrictions, and it’s SO good for you. It’s vegan, gluten free, low carb, and dairy free. But, I promise it’s not lacking in the flavour department.
I ended up buying three pounds of roma tomatoes, but once tomatoes are roasted, they break down quite a bit into water, so you need a lot to make soup. And for that reason, I do recommend using roma tomatoes, because they tend to be “meatier” therefore holding up better than a regular tomato.
I set my oven to broil, and washed and sliced the tomatoes in half. Place them cut-side down on the baking sheet. And pop them under the broiler for about 15 minutes, until the skins are nice and toasty.
Once the romas were done broiling, I added a cup of cherry tomatoes, and quickly roasted them as well. They give the soup a little bit of sweetness.
Most soups I make are quick and easy. Although I love a good soup that has been simmering for hours on the stove, realistically, it takes a lot of time and effort, and there are so many soups that can be made quickly, without missing out on big flavours. You can still make it taste like it was simmering for hours, without all the work. Plus, like a good pasta or stew, soup always tastes better the next day.
The roasted tomatoes sat on the tray for about 20 minutes to cool. The skins are super easy to peel right off. Then, I sliced some onions, garlic, and lightly sauteed them in a pot with olive oil for about 6-7 minutes.
Once the onions and garlic has softened, add the tomatoes, broth and fresh basil, and bring the soup to a simmer. Typically I use my hand blender for most soups to puree, but with tomato seeds, I pull out the big beast of a blender instead. Only because it really does break the seeds down better than the hand blender.
This soup will thicken up as you blend the ingredients together. Which is a big bonus. I love soups that thicken naturally, without the need to add flour, or cornstarch. That’s why most of my soups just end up being gluten free, all thanks to the veggies.
Once that’s done, pop it back in the pot, give it a stir, and reheat to serve!
This soup is definitely a favourite in my house. And it’s best served with a side of delicious grilled cheese (for dipping of course)!
Happy Eating 🙂
Oh and PS> from here on in you’ll definitely be hearing from me more. I have so many delicious recipes lined up for September! And I’ve also added a few goodies to the dessert section 😉
Roasted Tomato Basil Soup
Roasted tomatoes, fresh basil, onion and garlic make up a simple soup, with tons of flavour. Serve it with a grilled cheese sandwich for a perfect lunch.
- 3 lbs fresh roma tomatoes
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 1 med onion chopped
- 3 cloves garlic chopped
- 1/2 cup fresh basil roughly chopped
- 5 cups vegetable broth (or chicken broth)
- 1 tsp pepper
- salt to taste
Set the oven to a high broil. Line a large baking sheet with foil and cut the roma tomatoes in half, and place cut side down on the baking sheet. Place until the broiler for 15 minutes, or until the skins have started to blacken.
Remove the tomatoes, and let cool for 20 minutes before removing the skins. In the meantime, roast the cherry tomatoes under the broiled for 10 minutes, until the skins start to lightly brown, and the juices are running.
In a large pot, add the olive oil, and lightly saute the onion and garlic until softened, about 6 minutes. Season with salt and pepper. Remove the skins from the tomatoes, and add to the pot. Add the cherry tomatoes and fresh basil, and stir.
Add in 5 cups of vegetable broth, place a lid on the pot and bring to a simmer. Cook for 10 minutes, then remove the pot from the heat. Carefully ladle the soup into a blender(in batches if needed), and blend until the soup is smooth.
Taste the soup, and season with salt and pepper as needed. Return the soup to the pot, and keep on a low heat setting until ready to serve.