I have wonderful memories of making dinner for my mom, even when I was young. She was a working mother and I know at times it was hard to come home and have to fix dinner for us kids. One of my earliest meals was tomato soup. She ate whatever I cooked and always told me it was wonderful. I’ve come a long way from opening a can of soup!
Here is one of my newest recipes that I have gotten confident enough to post. It’s Roasted Tomato and Basil Soup, and also one of my favorite soups. Please let me know what you think after you have tried the recipe.
Roasted Tomato and Basil Soup
2 pounds on the vine tomatoes
4 tablespoons olive oil
5 cloves of garlic – chopped
4 cups of chicken stock
Medium onion – chopped
1 cup of fresh basil leaves – chopped
¼ teaspoon red pepper flakes
1 tablespoon butter
2 15oz. cans of fire roasted tomatoes
Salt and pepper to taste
Preheat oven to 400 degrees. Place tomatoes on baking sheet with rim. Drizzle with olive oil and salt and pepper. Roast for 45 minutes. In stock pot saute in 2 tablespoons olive oil and 1 tablespoon butter chopped garlic, onion and red pepper flakes until tender, about 7 minutes. Add remaining ingredients, including oven roasted tomatoes and any liquid in the pan. Cook uncovered, for an hour. Use an immersion blender or regular blender to puree soup to desired consistency. Enjoy!