Roasted Tomato, Ginger & Basil Soup
Nothing screams fall or winter like a hearty tomato soup, especially on a chilly day. Lucky for me, New England brings lots of days that call for this recipe. And if you love carbohydrates and starches as much as I do, to make it even heartier, add rice or orzo pasta. Serve with a classic grilled cheese sandwich and you have a perfect meal.
12 Tomatoes on the Vine
Optional: 1 – 8 oz. Canned Diced Tomatoes (for additional flavor)
1 Large Onion, chopped
1 Carrot, chopped
1 Celery Stalk, chopped
4 Garlic Cloves, smashed
¾ C Fresh Basil
2 t Fresh Thyme
1 T Fresh Ginger, grated
4 T Olive Oil
1 t Sugar or Honey/Agave
3 Cups Chicken or Vegetable Stock
2 T Butter
Salt & Pepper
Optional: 1/3 C Cup Light Cream
Slice the tomatoes in half and remove the seeds. Place tomatoes on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast the tomatoes for 30 minutes in a 325-degree oven. Remove from the oven and allow to cool. Once the tomatoes have cooled, peel and discard the skin.
In a large pot, sauté the onion, garlic and carrot until the onion is translucent and the carrot becomes soft. Add the basil, thyme and ginger. Season with salt and pepper. Stir for one minute. Add the stock of your choice, chicken or vegetable.
Using a hand mixer, blend until smooth. If you do not have a hand mixer, transfer the contents of the pot to a blender. Blend until smooth, and return to the pot. Add the honey and butter, and check the seasoning for salt. Lastly, add the cream if you choose.
**Find this and more recipes from Jen at www.daretotaste.com