A family friend raved about this soup long enough, I finally decided I had to try the recipe. I haven't made home-made tomato soup before, I'm always concerned that it will taste like eating... well, tomato. Which, in my book, is not a good thing. Tomato sauces are wonderful, but not plain tomato, and especially not raw. I know, I know... I've been told I don't know what I'm missing by all the tomato-sandwich fans I know, but hey, I didn't CHOSE the way tomatoes taste. They were nasty to start with!
Anyway, I'll move on. This soup has a wonderful blend of flavors, and is very low fat, not being a cream soup. I drizzled mine with a little home made yogurt or cream, mostly just for looks but it tastes nice too.
Fresh Basil... mmmm...
Roasted Tomato Soup
- 3-1/2 pounds tomatoes (about 11 medium), halved
- 1 small onion, quartered
- 2 garlic cloves, peeled and halved
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 12 fresh basil leaves
I made a double batch, so I simply added 10 minutes to the oven time.
- Place the tomatoes (unpeeled), onion and garlic in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly.
- In a blender, puree tomato mixture and basil in batches until blended and as smooth as you like.
- When ready to serve, transfer to a large saucepan and heat through. Serve with croutons or herb bread.