Note to self: My inner Miami girl is coming out…It’s starting to become colder and colder up here in Georgia and I often find myself waking up with my teeth chattering. Growing up in Florida has spoiled me to summer and palm trees all year round. Not that I mind a reprieve from the heat but damn is it cold. Hence why I find myself making a lot more soups nowadays…there’s nothing better than cuddling up on the couch with a blanket, a good movie and a warm bowl of hearty soup. This was actually a request of Moudi’s and it sounded so good…I mean who doesn’t like a bowl of creamy tomato soup and a side of grilled cheese? I adapted this recipe from cafe delites and the best part about this soup is that it doesn’t even use cream! So no extra calories…though I suppose the extra cheese in the grilled cheese kinda canceled it out huh? Oh well…lol totally worth it!
- 1¼ lbs Roma tomatoes, halved lengthwise
- 8 oz grape or cherry tomatoes, halved lengthwise
- 5 whole cloves garlic , peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- ½ large onion, chopped
- ½ red bell pepper diced
- 1 potato diced
- 1½ tbsp tomato paste
- 2 cups chicken broth (2 maggi bouillon cubes + 2 cups water)
- 2 cups lightly packed fresh basil leaves , roughly torn
Preheat oven to 430°F. Place tomatoes on a baking tray with 5 smashed garlic cloves.
Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
While tomatoes are roasting, heat 1 tablespoon of oil in a large saucepan over medium-high heat.
- Add ½ onion, ½ red bell pepper and 1 potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes).
- Add 1½ tbsp tomato paste and mix it well.
- Pour in 2 cups of chicken stock, cover, and bring to a boil.
- Reduce heat to low; simmer for about 15 minutes or until potato tender.
- Add the tomatoes, garlic and 1 cup of basil to the broth and simmer for about 2 minutes.
- Blend soup using an immersion hand blender until smooth.
- Sprinkle with extra basil, shaved parmesan cheese, and serve.
Original recipe adapted from: https://cafedelites.com/creamy-roasted-tomato-basil-soup/