Hey there! Happy Friday!
It’s soup weather people. And I for one am so excited about it!
This soup is a great way to use up those extra tomatoes you’ve got growing in your garden, or that you purchased from someone else’s garden.
This post is dedicated to my friend Meagan. In fact, I’m in Austin, Texas right now gearing up for her wedding tomorrow (and eating some ridiculous BBQ!!). Why is this post dedicated to her? Well, in celebration of her impending nuptials of course, but also because she is always telling me, “I am so excited to make your recipes after I get married and finally have some stuff in my kitchen!” Having just been married myself a little over a year ago, I can vouch for the fact that a wedding does wonders for filling up the kitchen cabinets Meagan is always telling me how she can’t wait to get some new stuff, and for some reason always mentions an immersion blender. Well, I guess I do use mine ALL the time. It is one of my favorite kitchen toys, and it is essential to this amazing soup.
So Meagan, this one is for you. Hopefully this will be the first thing you make with your newly wedded kitchen gadget bliss!
Heirloom tomatoes are at the peak of freshness now. Which means you can get them at the store or market for a really good price. In fact, this soup can feed a crowd for just a few bucks (or you and your husband for three days straight!)
This soup uses lots and lots of fresh tomatoes, roasted in the oven until they are blistered, but I also threw in a large can of whole plum tomatoes with their juice.
This is a trick I learned from the incomparable Ina Garten, my favorite food personality. She includes canned tomatoes in her soup recipe and ever since I made it, I toss a can in every variation I make.
Another absolutely essential ingredient: red pepper flakes. I am really lucky because my mom dries peppers she grows in her garden and grinds them up to make homemade pr flakes…and they are amazing. But if you don’t have access to my mom’s peppers…
just leave your address on the comments section and she’ll send you some the store bought version will work just fine.
Since I wanted to keep this soup really healthy, I didn’t want to add a bunch (or any!) of cream like you often find in tomato soup. Instead I whipped up – literally – this oh-so-easy lemon creme. Just greek yogurt and lemon juice. You’ll add a lot of lemon juice, more than you think you will need, but you want it to be pretty thin so that it melts flawlessly into the soup. I know you might me thinking…lemon on tomato? acid on acid? Yep. It works. Beautifully. Trust me.
Time to whip out your immersion blender! Blend the soup until you’ve got a creamy, only the slightest bit chunky, light, healthy, oh so delicious soup. Top with lemon creme and freshly chopped basil.
For dinner, I served ours up alongside a chicken and spinach panini, but you could just add some crusty bread and lightly dressed mixed greens and you’ve got a perfect lunch or light dinner. Hope you like this silky soup as much as I do!
Congrats Meagan and Carl!
Recipe: Roasted Heirloom Tomato Basil Soup with Lemon Creme
- 4-5 pounds heirloom tomatoes
- 2 bunches fresh basil leaves, plus extra for garnish
- 8 cloves garlic
- 1 28oz can plum tomatoes, with juice
- 2 medium yellow onions
- 1/4 to 1/2 teaspoon red pepper flakes (depending on how hot you like it!)
- 2 16 oz cans low sodium chicken broth
- salt & pepper
- olive oil
- For Lemon Creme
- 1/3 cup greek yogurt
- juice of 1 lemon (about 2 tablespoons)
- Preheat oven to 400 degrees
- Halve tomatoes and arrange on a foil lined baking sheet
- Drizzle with olive oil and sprinkle with salt and pepper
- Roast for 40 minutes
- Meanwhile, in a large pot or dutch oven heat 2 tablespoons olive oil over medium heat
- Chop onions and garlic, add to heated oil and cook 3-5 minutes
- Add red pepper flakes
- Stir in roasted tomatoes with their juices, add canned tomatoes
- Bring to a boil, reduce heat to a simmer and stir in basil
- Cook 30-40 minutes
- Blend with an immersion blender until smooth
- Season again with salt and pepper
- To make creme: whisk together lemon juice and greek yogurt
- Top soup with creme and fresh basil
Preparation time: 20 minute(s)
Cooking time: 1 hour(s) 20 minute(s)
Number of servings (yield): 8