Forget the spoon, I just want to pick up the bowl and drink this soup. Slow roasted tomatoes give this soup it’s dark, rich and full-bodied flavor. It’s a soup that will accommodate your adult taste for something more than the tomato soup you grew up dunking your crackers in. Gather the last of the tomatoes from the garden and cook up some of this deliciously robust soup for yourself and see how easy and satisfying it is.
- 5 pounds any variety fresh tomatoes, cut in quarters if large, half for medium and leave whole if using grape or cherry
- 3 tbsp olive oil, divided
- 1 1/2 tsp sea salt
- 1/2 black pepper
- 1 medium onion diced (about 1 cup)
- 1 stalk celery, diced
- 1 clove garlic, minced
- 1/2 cup red wine
- 4 cups low sodium vegetable broth
- 1 bunch basil, roughly chopped (about 1/3 cup when chopped)
- Preheat oven to 300 degrees. Place the tomatoes on a baking sheet(s) and drizzle evenly with 2 tbsp of olive oil and 1/2 tsp salt. Place in the oven and roast for approximately 2 hours or until the tomatoes are caramelized, the juice has thickened and is a rich brown color. If using grape or cherry tomatoes this may take less time. Add a little of the broth to the baking sheet to help soak up and loosen the browned bits. Set aside.
- In a large pot or dutch oven heat the remaining oil over medium high heat. Add the onion, celery, garlic, remaining 1 tsp salt and pepper. Sauté 8-10 minutes or until the vegetables are tender.
- Add the wine and cook until reduced. Add the tomatoes and broth. Bring to a boil. Cover and reduce heat to a simmer. Cook 30 minutes.
- Add the basil and then puree with an immersion blender or blend in a food processor or blender until desired consistency.
Makes approximately 8 cups
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Slow Roasted Tomato Soup