Tuesday, September 3, 2013

Late Summer Tomato Basil Soup

So it's not officially fall yet, but school is in session, weather is starting to grey a bit here in Vancouver and so I am declaring that yes....soup season has arrived. Time to bring out the slow cooker, test out recipes and bring on the steaming bowls of soup on a cold day. There is nothing better, if you ask me. I try to cook in season whenever I can and so I am often inspired by whatever is fresh, yummy and let's be honest....whatever is on sale at the farmers market, Whole Foods or wherever I happen to be shopping. For the last few weeks pints of assorted cherry tomatoes have been on special at Whole Foods, so I wanted to try my hand at tomato soup. I couldn't find a recipe that combined the required ingredients that in my mind would make up the perfect tomato soup (basil, roasted garlic and cream). So I freestyled it and made one up. It was pretty easy and my family loved it....which makes for a successful recipe in my books!  For those of you not ready to let go of summer yet.... we'll call this recipe Late Summer Creamy Roasted Tomato and garlic soup with fresh basil. That's a mouthful! Now go make this delicious soup and enjoy a mouthful of what I hope will be a new fave soup for you and your family. 

Late Summer Creamy Roasted Tomato and Garlic soup with fresh basil

1 can Earth's Choice organic tomatoes (crushed in puree with basil)
1 pint of cherry tomatoes (assorted red, yellow and orange)
2 heads of garlic 
2 cups of vegetable stock
I handful of fresh basil
250 ml heavy cream

Prep the garlic and cherry tomatoes first....both can be roasted at 425 degrees. The garlic will take about 45 minutes in a small container, drizzled in olive oil and covered in tin foil. The tomatoes will take much less time (about 15 minutes) so put them in around the 30 minute mark of your roasting garlic. I found it easiest to roast them on a baking sheet covered in parchment. I basically watched them and called it done when they popped open! When the garlic is done you can basically just squeeze it into the soup like a paste. 

  • Combine all the ingredients EXCEPT the cream in a large pot and simmer on low/medium for 30 minutes. 
  • Cool
  • Blend/puree in a regular blender or using immersion blender if you have one
  • Return to pot and stir in the cream
  • Simmer on low for 10-15 or until hot enough to eat
  • Add salt and pepper to taste
  • Enjoy!
♥ Lindsay

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