Since Fall has arrived, its time to start thinking about all those warm comfort foods. I’ve always wanted to make tomato soup from scratch but didn’t want to take the time to mess with the tomatoes. When I found this recipe I had to make it because you can use can tomatoes. {Or you can roast them in the oven but who wants to do all that work for soup? Not me.} I haven’t made it with dried basil, but when it gets cold and my basil is all dried up, I’ll have to try it with the dried basil instead because it’s just too expensive to buy it at the store.

The soup turned out great. We loved it! I don’t think I’ll ever want can tomato soup again. You can control the sodium by making it yourself. I wished I had enough fresh basil to make more and freeze for this winter. I’m telling ya! It’s so easy and it’s really good!! It just a little time-consuming since you do have to let it simmer and then blend it.

I do have to tell you one thing…. when blending, blend only about a cup and a half at a time. I made the mistake towards the end and put about 2 cups in the blender and almost had it all over my kitchen! Also, it’s a good idea to put a kitchen towel over the top of the blender and put your hand on top of the towel to hold down the lid.

UPDATE 11/29/12: You can also use a hand blender (like this one) to blend the soup in the pot. I did the second time I made the soup and it was easier than transferring it to a big blender. Just make sure you blend it well enough to get all those little pieces of carrots.

The soup is a bit thick (you can make it as thick or as thin as you like it by adding more stock or broth) and it will expand in the blender as you puree it (hint, why I almost had it all over my kitchen). I couldn’t find vegetable stock in the grocery, so I use broth and it was delish!

I had to share this picture with you! I love Callen’s face. I was taking Callen’s picture and then Zoe jumped up and sat down next to him. I had to take four pictures, since Callen was moving, in hopes of getting one that was good. This was perfect! Love this little man! I promise I will not post a picture of Callen on every post. I just had to share this one with you.

Enjoy your weekend!

Roasted Tomato Basil Soup

Serves: 4

Ingredients:

2  14.5 oz cans Fire Roasted Tomatoes

1 1/2 Tbsp olive oil

salt and pepper to taste

1/2 onion, chopped

1 large garlic clove, minced

1 large carrot, peeled and chopped thin

2 T. tomato paste

1/2 t. dried thyme

3-4 c. vegetable stock

1 c. fresh basil (2 tbsp dried)

pinch of sugar

Directions:

Heat oil in a large sauce pan over medium heat.  Add onion, garlic, and carrot, and sauté until onion has softened, about five minutes. Add tomato paste and sauté  for a few minutes.

Add tomatoes and ½ tsp salt and stir together. Add thyme, stock, basil and pinch of sugar and bring to a boil.  Lower heat and simmer uncovered for 25-30 minutes.

Purée soup by using a hand blender is best (a regular blender by 1 cup at a time), until smooth.  Add more stock, if necessary.

Season to taste and serve.

 

Adapted from Peas and Thank you

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