Tuesday, December 11, 2012

Roasted Tomato Basil Soup with Avocado

For some reason I never ventured to make home made tomato soup. I don't know if I thought it was difficult, timely, or just easier to buy it canned. After making it- I can't go back. This soup is so flavorful, so easy, so delish... Here is how I made my tomato soup:

10 Roma tomatoes; halved
1 can crushed tomatoes
1 can whole peeled tomatoes
1 small onion, chopped
3 cups chicken broth
4 cloves of garlic, chopped
1 cup heavy cream or milk
1 cup basil; chopped
salt and pepper to tast
2 tbsp oregano
1 avocado for garnish

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.
Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.