Roasted Tomato Soup

As the temperatures drop and nights get longer we crave the comfort of a warm bowl of soup to warm us from the inside out. I like this recipe as a spin on the traditional “Campbells” tomato soup. Its not the soup from the tin can we all think of when we think of Tomato Soup.

This recipe for Roasted Tomato Soup starts with roasting fresh tomatoes, onions and garlic. It is made extra fancy with the drizzle of basil infused olive oil. I found this recipe when I was searching for “Polenta Fries” and decided to try both!

Roasted Tomato Soup with Basil Infused Oil and Polenta Fries

Ingredients:

3 pounds fresh tomatoes

2 onions

1 whole head garlic

salt to taste

Instructions:

Heat oven to 400 degrees. Cut tomatoes and onions into wedges and arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake until tomatoes and onions are roasted and brown. Allow to cool then pour into a blender and blend until smooth add water or vegetable stock to thin out if necessary. Strain the soup through a strainer into a large pot. Bring to a simmer, adding salt to taste.

Drizzle with Basil Oil and serve with Polenta Chips (see my recipe)

Basil Infused Oil:

Ingredients:

1 tightly packed cup of basil leaves

1/2 cup olive oil

1/2 teaspoon salt

Instructions:

Prepare a bowl of ice cold water and set aside. Bring a medium pan of water to a boil and add basil leaves. Remove them as soon as they wilt with a slotted spoon and add them to the ice water. This will keep their bright green color for the oil. Once they have cooled, squeeze the excess water off with your hands. Place the basil leaves and olive oil together in a blender with the salt and blend until smooth. Strain through a sieve to make a clear bright green oil. Drizzle over soup or on Bruscchetta.

Other Autumn Recipes you may like to Try:

Polenta “french fries” (published November 14, 2018)

Pumpkin Risotto (Zucca) (published November 7, 2018)

Jewish Style Fried Artichokes (Carciofi all Giudia) 9published October 13, 2018)

Porcini Fettuccine (published October 12, 2018)