Roasted Tomato Basil Soup

Is there anything more nourishing and warming than a bowl of homemade soup?

Here’s a simple recipe to turn the abundance of summer tomatoes into a delicious soup. And don’t forget to make a grilled cheese with Voyageurs Bakehouse sourdough for dipping!

With SLO CSA shares you can get the tomatoes, garlic, onions, carrots, and basil for this recipe.

Prep: 30 minutes | Cook: 2 hours

INGREDIENTS

• 3 lbs tomatoes, halved
• 1 medium onion, quartered
• 1 large carrot, cut in large chunks
• 8 garlic cloves
• 2 cloves garlic, minced
• 1/2 c thinly diced onions or shallots
• ¼ c finely chopped fresh basil
• 3 T olive oil
• 1 T Italian seasoning
• 1 t onion powder
• 2 c heavy cream
• 4 c chicken broth
• Salt and pepper

DIRECTIONS

1. Preheat the oven to 350 degrees °F.
2. Spread tomatoes, garlic, onions, and carrots onto a rimmed sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 30-40 minutes until juices run out.
3. Pour contents into a large stock pot and add broth and seasonings.
4. Simmer on medium-low for 30 minutes, stirring occasionally.
5. Blend with an immersion blender.
6. Stir in basil and cream. Continue to simmer another hour.
7. Add salt and pepper to taste.
8. Serve with crunchy bread or grilled cheese sandwiches.

Items Available from SLO:

You can get organic and local ingredients for this recipe with a SLO CSA share. We have tomatoes, garlic, onions, carrots, and basil.