Roasted Tomato and Garlic Soup with Basil and Parmesan

February 23, 2018

INTROduction:

 

To “roast” or “not to roast”?  That is the question.  Well, the question today at least.  After making tomato soup several times and trying different methods, the roasting “thing” is hands down the way to go, in my opinion of course!

When you remove the roasted tomatoes from the oven, you’ll understand.  The smells are amazing!  When you start peeling the tomatoes, you’ll want to lick your fingers.  I may have – just saying!

 

BACKground:

Lately I’ve been waking up thinking about specific ingredients and just can’t get them out of my head.  A couple of weeks ago it was sun dried tomatoes, hence my recent post.  This weeks' dreamy thought was tomatoes, specifically roasted tomatoes, and roasted garlic.  I hope you enjoy this recipe as it is the best tomato soup I’ve made to date, verified by my biggest critics – my familia!  Cook Well!  Eat Well! my social media friends!

HEALthy options:

Well, you can’t get much healthier than this version of tomato soup.  Low salt, fresh ingredients, no preservatives and healthy oils.  I’m using Roma Tomatoes or “Italian Tomatoes” which are rich and flavourful.  Buy organic ingredients if available. 

 

Check out my Homemade Chicken Stock for healthy low salt goodness.

 

Adjust the salt levels to your liking or preference.  I use parmesan cheese instead of cream.  Parmesan introduces a little salt as well, so manage your use of salt accordingly.

 

I also use 1 can of Italian tomatoes which I use for many of my tomato sauces.  They are also rich and flavourful with a “smack” of basil.

 

KITChen tools – let’s get prepped:

  1. Chef’s Knife

  2. Cutting Board

  3. Large Rimmed Baking Dish

  4. Small Rimmed Baking Dish

  5. Measure Spoons

  6. Measure Cups

  7. Oven Mitts

  8. Tongs

  9. Spatula

  10. Small Plate (reserved garlic)

  11. Cheese Grater

  12. Large Pot

  13. Wooden Spoon

  14. Ladle

  15. Soup Bowls for serving

  16. Large Spoons for serving

 

LET’S cook:

Preheat oven to 425’f.  Place the tomatoes and on a large rimmed baking sheet.   Season the tomatoes with salt and pepper, and sprinkle with 3 tbsps oil.  Mix the tomatoes and spread evenly.  I like to dig in with my hands (give er!). 

 

Place the garlic and onions on a small rimmed baking sheet (cut side up for garlic).  Pour 1 tbsp oil over the garlic heads and onions.  Feel free to sprinkle a little salt as well.  Mix onions and spread evenly.

 Place the baking sheets in the oven and roast for 30 minutes.  Let cool for 15 minutes or until cool enough to handle.  Remove peels from the tomatoes and squeeze the garlic from the skins.

Pour the tomatoes, onions and ¾’s of the garlic (reserve ¼ for garnish) into a large pot.  Add the chicken stock, canned tomatoes and juices, worcestershire sauce, wine vinegar, red pepper flakes and basil.  Bring to a boil and reduce to a simmer for 20 minutes – loosely cover.

Taste and adjust seasonings – salt and pepper.  Turn off heat and blend with an immersion blender.  You can also use a regular blender.  Blend in small batches.  The immersion blender is much easier and a great tool overall.  Cleaning 1 wee little part of an immersion blender vs 800 parts of a blender.... yup, much easier!

Add the parmesan cheese and stir.  Ladle the soup into bowls.  Garnish with the remaining garlic (rough chopped), basil leaves, red pepper flakes and evoo.

 

Click HERE to save or print the RECIPE!

 

Prep Time:  15 mins

Cooking Time:  1 hr

Serves:  8

 

Ingredients:

  • 3 lbs Roma Tomatoes – halved lengthwise

  • 2 heads garlic – tops sliced off exposing garlic

  • 1 large yellow onion – large slices

  • 4 tbsp olive oil

  • 1 tsp salt

  • 1 tsp black pepper – fresh ground

  • 4 chicken stock – homemade or low sodium

  • 1 can (28oz) whole tomatoes – rough chop

  • 4 dashes Worcestershire sauce

  • 1 tbsp white wine vinegar

  • ½ tsp crushed red pepper flakes

  • ½ cup fresh basil – rough chop

  • ½ cup parmesan cheese – finely grated

  • 8 whole fresh basil leaves for garnish

  • ¼ tsp crushed red pepper flakes for garnish

  • 1 tsp extra virgin olive oil (evoo) for garnish

 

Instructions:

  1. Preheat oven to 425’f

  2. Place tomatoes and on a large rimmed baking sheet

  3. Season with salt, pepper and 3 tbsps oil

  4. Mix tomatoes and spread evenly

  5. Place garlic and onions on a small rimmed baking sheet (cut side up for garlic)

  6. Pour 1tbsp oil over garlic heads and onion

  7. Mix onions and spread evenly

  8. Place baking sheets in oven – roast for 30 minutes

  9. Let cool for 15 minutes or until cool enough to handle

  10. Remove peels from tomatoes

  11. Squeeze garlic from skins

  12. Pour tomatoes, onions and 3/4 garlic (reserve ¼ for garnish) into a large pot

  13. Add chicken stock

  14. Add canned tomatoes and juices

  15. Add Worcestershire sauce, wine vinegar, red pepper flakes and basil

  16. Bring to a boil and reduce to a simmer for 20 minutes

  17. Taste and adjust seasoning – salt and pepper

  18. Turn off heat and blend with an immersion blender

  19. Add parmesan and stir

  20. Ladle soup into bowls

  21. Garnish with remaining garlic rough chopped, basil leaves, red pepper flakes and evoo

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