There is nothing like a bowl of real homemade tomato soup without all the processed commercial fillers or sweeteners! I have eaten this soup hot or chilled and both ways are sensational. With this hot weather , chilled may be the way to go right now.
Yesterday was my CSA farm pick up day, and I received 10 pounds of fresh juicy Jersey type tomatoes, 1 quart of sweet cherry tomatoes, and 3 pounds of paste tomatoes. (plus red peppers, onions, and all the other veggies) .
We had a busy weekend planned and I knew I wouldn't be eating home at all. I didn't want the tomatoes to go bad, so I decided I would needed to cook and freeze them. I decided to make a homemade fresh tomato soup. I probably used about 8 pounds of tomatoes.
|I froze 4 containers of this soup|
To make this soup, I had to search Pinterest and the Internet to finally find a combination of a few recipes that looked like it they would work for me. Believe me there are no lack of tomato soup recipes available, but I wanted a recipe that didn't use flour or sugar.
My adapted recipe roasts garlic, tomatoes, onions, and red peppers and adds lots of fresh basil. The original recipes that I had been looking at called for about 2 T sugar, but my tomatoes were really sweet and even sweeter after they were roasted, so I left the sweetener out. Use your own desecration.
Serve this soup hot or chilled! The basic soup recipe meets both vegan and Paleo standards.
You can serve this delightful summer soup with a variety of toppings. It can be topped with a little Parmesan cheese, some sour cream or Greek yogurt, perhaps even some creme fraiche, or just blended with some warm heavy cream. According to your preferences, add dairy or dairy substitutes like coconut milk if you prefer. My husband was the one who discovered that this soup it is also excellent chilled. In fact, we really liked it that way- a lot!!
10-12 med-large summer tomatoes, quartered
2 red peppers, cleaned and quartered
6-12 cloves garlic in skin
2 l red onions, quartered
1/4 cup olive oil
seasoning to taste ( salt, pepper, garlic powder, thyme etc.)
1/4 cup fresh basil
2 cups vegetable broth
Optional: 1/2 cup coconut milk or half and half cream when serving
Optional toppings: Parmesan cheese, sour cream, Greek yogurt, etc.
Preheat oven to 400 degrees. Cover 2 rimmed cookie sheets with parchment paper
Mix the oil, vegetables, and seasoning in large bowl and then lay the quartered vegetables, garlic, and onions on the cookie sheets . Roast for about 40 minutes. Remove the skin from the garlic and then transfer to a stock with pot juice and all.. Add the fresh basil and cook down for about 20 minutes ( I took off some but not all of the skins and discarded-it's not necessary since you are going to blend it) and then blend with an immersion blender or in batches in a regular blender.
To serve: I heated some organic butter in a pot, added the tomato soup, vegetable broth, and cream.
I also served it cold and just stirred in a few Tablespoons of organic half and half into each bowl. For vegans, you could use coconut milk!
|Homemade Tomato Soup|
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