Roasted Tomato Basil Soup

Roasted tomato basil soup is something my husband asks for on a regular basis. It’s savory, soothing and ever so good on a cold, winter’s day.

Unless you have to open your windows because you’ve burned the tomatoes.

I started out roasting the tomatoes for this dish like always, but this time I was in a hurry. Rather than tossing and coating the tomatoes in olive oil, I just threw them on a baking sheet and drizzled the oil on top.

After thirty minutes in the oven, my smoke alarm was blaring and my tomatoes were a little black. I wanted to blame the oven, but it was all me.

I can’t help but think of Mrs. Pattmore from Downton Abbey. If I was Daisy, she would be screaming at me saying,

“You are always dozy, but tonight you make Sleeping Beauty look alert!”

Can you just hear her? I keep thinking of her and now I can’t get her British accent out of my head.

So go on, pour some red wine, read the directions in your best British accent and make yourself some soup.

And remember what Mrs. Pattmore would say,”It’s a poor workman who blames his tools.” Make sure to coat your tomatoes really good and watch that oven!

Roasted Tomato Basil Soup

Adapted from Ina Garten

(Vegan, Gluten-free)

Ingredients

¼ C plus 1-2 T great tasting olive oil

3 lbs. tomatoes, cut in half lengthwise

1 onion, chopped

4 cloves garlic, minced

1 (28 oz.) can tomatoes w/ juices

1 C fresh basil

1 T fresh thyme

2 C vegetable broth

¼ C almond milk

Sea salt

Freshly ground black pepper

 

Directions

Preheat oven to 400 F. Cut tomatoes in half lengthwise and coat with ¼ C olive oil. Sprinkle with a pinch of sea salt and give a few cracks of freshly ground black pepper. Roast for about 1 hour. *Save the juices on the pan, they will be added to the soup as well.

Heat stockpot on medium and add 1-2 T olive oil. Add onions and sauté for about 5 to 10 minutes or until they start to brown. Add in garlic and sauté for 1 minute. Pour in the can of tomatoes, and add in fresh basil and thyme. Add vegetable broth and roasted tomatoes with all of their juices from the pan.

Bring mixture to boil, then reduce heat and simmer for about 40 minutes. Use hand blender to blend ingredients. Pour in about ¼ C almond milk. Add sea salt and black pepper to taste.