It’s been a good year for tomatoes and I’m happy to say there are still plenty of green tomatoes coming. Hopefully, the weather will stay warm a little longer so most of them can ripen on the vine. Last year the tomatoes were a little less abundant so I wasn’t able to freeze any soup for the winter. So I’m excited about having some stacked in the freezer this year.
For this soup, I’m not snobbish about which tomatoes I use. Most of what I grow are an Amish Paste tomato. But I also have German Pinks and 3 different types of Cherry tomatoes. All of them go into this soup. As long as there are mostly red colored tomatoes, it’s all good.
This was the coveted first tomato of the season. It’s a German Pink hence the pink color. After a day of this sitting on the kitchen counter, it was perfect for BLT’s.
As for the soup, this recipe will make enough for at least 4 people. I usually divide it up into smaller amounts just because it freezes easier, and because usually, unless we have guests, there are only 2 of us eating here at any given time.
Making the Soup
As you can see, there are several different kinds of tomatoes ready for roasting. There are 6 pounds total of Amish Paste, German Pink, Red Cherry, White Cherry, and Mexico Midgets.
I don’t bother with removing the skin from the tomatoes, I just quarter the big ones and quickly remove as many seeds as possible without getting too crazy about it.
Then peel and cut up 2 large onions, peel and cut up 4 carrots, and 10 to 12 cloves garlic peeled but left whole.
Sprinkle with about 2-3 Tbsp extra virgin olive oil, 1 Tbsp kosher salt, 1 tsp black pepper, and 1 tsp red pepper flakes.
Divide this between 2 cookie sheets (I cover them with foil first for easier cleanup), and roast at 400F for 45 minutes to an hour.
They should look something like this when done and all the veggies should be soft.
Put the vegetables in a blender along with about 1/3 to 1/2 cup coarsely chopped fresh basil and puree.
One of my beloved basil plants . . .
Puree till fairly smooth . . .
Add 2 pints or 1 quart (I’ve always been pretty good at math) of chicken stock. This is homemade but you can buy it at the store. I usually prefer the low sodium on the rare occasion that I do need to buy it.
Put it into freezer containers and freeze . . . or. . . just go ahead and eat it now!
Roasted Tomato Basil Soup
- 6 pounds any variety tomatoes (as long as there are mostly red ones) cut up and seeded
- 2 large onions peeled and quartered
- 4 carrots peeled and cut up
- 10 – 12 cloves of garlic peeled and left whole
- 2 – 3 Tbsp extra virgin olive oil
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1/3 to 1/2 cup fresh basil roughly chopped
- 1 quart chicken stock
Combine tomatoes, onions, carrots and garlic with the olive oil. Spread vegetables out on 2 cookie sheets covered with foil.
Season with kosher salt, black pepper, red pepper flakes.
Roast in oven at 400F for 45 minutes to 1 hour untill all vegetables are soft.
Place vegetables in blender with fresh basil (you may have to do this small amounts) and puree.
Add chicken stock to the blender and blend together.
Place in freezer containers and freeze for a cold winter night when you’re longing for the taste of summer!Print This Post
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