The past few days in Central Illinois have been very chilly for the end of July. I’m talking only highs in the mid sixties! Luckily for me, this cool weather coincided with our tomatoes finally staring to ripen in our garden! I have had this recipe bookmarked since I started my tomato plants from seeds in early spring. So when I saw those first tomatoes start to turn red, I got really excited! It was just a bonus that the weather was a bit cooler too!
This recipe is incredible! It’s made without cream, so you can really taste the garden fresh tomatoes. Make sure you use the suggested beefsteak or plum tomatoes for this recipe (you want them to be super juicy), otherwise you may find yourself with a soup that’s just too thick. So what are you waiting for? Whip up a batch of this summer tomato soup while tomatoes are at their peak! And don’t forget to serve it alongside a grilled cheese sandwich or crusty piece of bread!
Yield: Serves 4 to 6
5 pounds ripe beefsteak or plum tomatoes, cored and quartered; plus 1 pound, cored and diced medium
2 onions, chopped
8 garlic cloves, peeled and left whole; plus 1 clove, minced
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt, divided, plus more to taste
1/4 teaspoon sugar, plus more to taste
1 cup chopped fresh basil
Preheat the oven to 450 degrees F. Toss together the quartered tomatoes, onions, whole garlic cloves, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar in large roasting pan. Roast, stirring occasionally, until tomatoes are brown in spots, about 1 1/2 hours.
In the last half hour of roasting, combine diced tomatoes, minced garlic, basil, and 1/4 teaspoon salt in a large bowl and set aside to let marinate for 30 minutes.
Remove roasting pan from oven and allow to cool slightly before working in batches to purée the mixture in a blender until smooth, 1 to 2 minutes. (Pureed mixture can be refrigerated for up to 1 day.) Return the pureed mixture to a clean saucepan and add the diced tomato mixture and simmer over medium heat until diced tomatoes are slightly softened, about 5 minutes. Season with salt and sugar to taste. Serve.
Source: Cook's Country, August/September 2007
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