Hot or Cold, Roasted Tomato Soup
This is a robust savory soup served hot or cold. On this occasion, I served it hot for lunch. The garden is overloaded with tomatoes! Two varieties of Heirlooms, Celebrity, Roma and small Cherry tomatoes bursting with flavor. Basil, yes, we have tons of that too! Perfect for our delicious soup and easy to put together.
Roasted Tomato Soup, Served Hot or Cold,
adapted from CIA Master Chefs
The Chef In My Head
Yields 8 cups
12 fresh tomatoes, any variety, quartered
4 T extra virgin olive oil, divided use
2 tsp kosher salt, divided use
1/2 tsp fresh ground pepper, divided use
2 large onions, rough chopped
2 stalks celery, rough chopped
4 garlic cloves, 2 peeled rough chopped, 2 whole
4 C vegetable broth
1/4 C dry white wine
1 bay leaf
1/4 C fresh basil, chopped + more for garnish
Place tomatoes along with 2 whole garlic cloves on baking sheet, drizzle with 2 T olive oil and sprinkled with half of salt and pepper. Roast in 450 degree oven about 30 to 45 minutes until they are browned and have a rich, roasted aroma. Set aside.
Heat the remaining olive oil in a soup pot over medium heat. Add the onion and celery and saute, stirring frequently until the onion is translucent, 5 to 7 minutes. Add the remaining garlic and the bay leaf and saute for 2 minutes. Add the roasted tomatoes, the remaining salt and pepper and roasted garlic along with the broth and white wine. Scrape the bottom of the pot to deglaze. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.
Remove the soup pot from the heat and discard the bay leaf. Carefully pour contents into the awesome Vitamix and add the basil and secure the lid. Turn on machine on and quickly increase the speed to Variable 10, then to high. Blend for 45 seconds until smooth. Note: If you do not have a Vitamix yet, then you can use your food processor or blender, blending in smaller batches.
If serving HOT, pour into serving cups or bowls, garnish with reserved basil sprigs.
If serving COLD, chill the soup for at least 4 hours and up to 24 hours. Check for seasoning just before serving. Pour into cups or bowls and garnish with basil springs.
Delicious with crispy garlic croutons or my favorite, a rustic Grilled Cheese Sandwich!
Print this Recipe