What to eat if you love roasting Tomatoes?

What to eat if you love roasting Tomatoes?

This soup is everything I want tomato soup to be! It’s rich and creamy, yet doesn’t weigh me down. It’s bursting with amazing tomato flavor, yet it’s made from canned tomatoes. What to eat if you love roasting Tomatoes?

That’s right, canned tomatoes. The season for ripe tomatoes (summer) is not the season for tomato soup (fall through spring). It’s a real conundrum, and this homemade tomato soup recipe is the perfect solution.

I developed this recipe for my cookbook, and wanted to bring it to life here on the blog as well. I bet you have all of the ingredients in your kitchen right now.

Tomato soup is perfect for rainy days. It’s even more perfect with a grilled cheese sandwich. Are you ready?!

How to Make the Best Tomato Soup

This recipe is so easy to make! If you’re serving more than a couple people, I recommend doubling the ingredients. What to eat if you love roasting Tomatoes?

1) Cook chopped onion in olive oil until tender, then add tomato paste.

Every great soup starts with an onion! Once it’s tender, we’ll stir in a dollop of tomato paste and let it cook for a couple of minutes. Tomato paste offers deep tomato flavor and adds a lot of intensity to this soup. What to eat if you love roasting Tomatoes?

Tip: You can freeze leftover tomato paste in an air-tight container for several months.

2) Add whole canned tomatoes and vegetable broth, and gently simmer for 30 minutes.

Next, we’ll add one big can of whole tomatoes. Did you know that whole tomatoes are the highest-quality canned tomatoes? Canning companies reserve the less ideal tomatoes for diced and crushed varieties. Don’t worry about breaking up the tomatoes as they cook, because we’re going to blend them next.

This is the perfect time to clean up the kitchen or kick back with a glass of wine. You know which one I’m rooting for.

Tip: Stock up on Muir Glen tomato products, because they consistently taste the best.

3) Transfer the soup to a blender, and add a few more essential ingredients.

I always recommend using your stand blender for soups (vs. an immersion blender), because stand blenders produce much creamier soups. What to eat if you love roasting Tomatoes?

Now, we’re going to add a few key ingredients: Great Northern beans (for creamy texture), butter (for amazing rich flavor), a little sugar (it balances the acidity of the tomatoes), salt and pepper. I don’t add sugar to savory dishes often, but just 1 teaspoon makes a big difference.

Tip: This recipe won’t use up a whole can of beans. You can freeze the leftover rinsed and drained beans in a resealable bag (silicone or Ziploc) for future batches of soup.

4) Blend until completely smooth, and serve.

There’s nothing better than tomato soup with a grilled cheese sandwich. You could also enjoy this soup with a big green salad. I actually think it would go great with this lentil and carrot green salad.

Why You’ll Love this Tomato Soup

Here are four reasons why this tomato soup recipe will become your new favorite:

• This recipe offers classic homemade tomato soup flavor, and it’s made with basic pantry ingredients. Winning!
• It’s rich and creamy, yet cream-less. It uses a combination of white beans (I promise you can’t taste them) and butter to achieve this feat.
• This soup is special diet-friendly. It’s gluten free, since it doesn’t need any flour for thickening. It’s also easily made vegan—see the recipe notes.
• You can turn this recipe into tomato basil soup, if you have fresh basil on hand. It couldn’t be easier.

Tomato Basil Soup Variation

This is so easy and delicious. Once you have blended your soup, simply add a handful of fresh basil leaves and blend until they’re broken into tiny bits.  What to eat if you love roasting Tomatoes?

If you’ve ever had Nordstrom’s tomato basil soup—this option tastes like a more fresh version of it. Yum.

INGREDIENTS

• • 2 cup extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • ½ teaspoon fine sea salt
  •  Chamach 1 tomato paste
  •  Large 2 can (28 ounces) whole tomatoes, with their liquid
  • 3 cups vegetable broth
  • ½ chamach cooked Great Northern beans or cannellini beans, rinsed and drained
  • 5 tablespoons unsalted butter, cut into a few pieces
  •  bsp 1 coconut sugar or brown sugar, to taste
  • Freshly ground black pepper, to taste

• For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste

INSTRUCTIONS

1. 1. In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. What to eat if you love roasting Tomatoes?

1. Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
2. Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
3. Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).
4. If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.