Roasted Tomato Basil Soup Master
New look, who dis? Hey, hey, hey!
(The leaves are changing and so am I. Gemini problems.)
October has been a hectic month on all fronts. From covering early to late night flu clinics, traveling, and studying, I can't tell whether I'm coming or going. The one saving grace in all the chaos has been meal prep Sunday. My fridge is so full of snacks, quick bites, grab-&-go meals...it'd bring a teenage boy to his knees.
One of my goals this season is to master the art of soup. I want soup to not only be my American go to (cure) for all things sick, but I want to master them so well that they become a staple in my home. As the weather turns colder by the day, I've truly enjoyed coming home to this hot bowl of tomato basil soup. The flavor of the roasted tomatoes, herbs, and spices compliment each other so well, and its not loaded in sodium like majority of can soups (check them labels- the recommended daily salt intake by the FDA is 1,500-2,300 milligrams a day. It can add up quickly). I will definitely be making this again, and again, as we officially kick off Soup Master Season.
for roasted tomatoes:
3 pounds ripe tomatoes
1 tbsp himalayan pink salt
fresh ground pepper
1/4 C extra virgin olive oil (EVOO)
for the soup:
1.5 C fresh basil, washed
2 tbsp EVOO
3 garlic cloves
1 tbsp garlic powder
1 tbsp paprika
1 tbsp oregano
1 small onion, diced
14.5 oz can of Hunts diced tomatoes with basil, garlic, & oregano seasoning
himalayan pink salt and pepper to taste
parsley for topping
Do It //
roast the tomatoes:
Preheat the oven to 450 F.
Cut tomatoes into quarters size bites, before arranging on a baking sheet, cut-side up. Drizzle tomatoes with EVOO, then sprinkle with salt & pepper. Roast for 25-30 minutes, may vary depending on oven. Soft middles with charred edges is the goal! Remove from oven and set aside.
In a large sauce pot, cook onion in EVOO over medium-high heat for ~ 5 minutes. Add garlic, roasted tomatoes, Hunt's diced tomatoes, spices, and basil. Cover until the soup begins to boil, stirring occasionally. Reduce heat and simmer for 20-30 minutes, or until the soup thickens. Season with salt & pepper to taste.
Allow soup to cool to a reasonable (safe) temperature before transferring to a blender. Puree to your desired consistency.