Hi there!  I’m back with something toasty to get us through the (hopefully) last few cold days of Spring.  A completely cozy, warm and rosy bowl of homemade tomato soup!

Roasted Tomato and Basil soup

I know, I know, they are out of season, but I proceeded with good reason:  my Mr. had a tomato craving.  Now this recipe has him raving (glad, not mad I’m happy to say).  The recipe is below; I hope you’ll stay.  But stop, delay, just one moment please; what would you say to a nice grilled cheese?

The High-Vibe Sandwich Makeover. Image property of Sarah Britton at My New Roots

Arrrrg, stop the rhyming!  My brain has been working in badly composed rhyme schemes all morning.  In plain English, this soup is really good and Sarah Britton‘s grilled cheese sandwich is a phenomenal accompaniment.  The only changes I make to the sandwich are, first and most obvious, the use of gluten-free bread, second, a thin layer of goat cheese  and , third, the addition of cheddar for Jason.  I hope you enjoy this most warming of meals!

Roasted onions, tomatoes and garlic

Ready to puree

Roasted Tomato Soup

Ingredients

3 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
8 cloves garlic, peeled
1 large yellow onion, thickly sliced
1/3 to 1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock (or vegetable)
2 bay leaves
4 tablespoons butter
½ to 1 teaspoon fresh lemon juice
1/2 cup tightly packed fresh basil leaves
3/4 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Remove seeds and liquid; strain and reserve juice. Spread the tomatoes, garlic cloves and onions onto a baking tray lined with parchment paper. Drizzle with 1/3 to 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot . Add 3/4 of the chicken stock, reserved tomato juice, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves and add to the pot. Use an immersion blender (or your best substitute) to puree the soup until smooth. Return soup to low heat, add cream if desired and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.