Food,  Healthy,  Soup,  Spicy,  Vegetables

Spicy Roasted Tomato Soup

August 17, 2012 /

Who loves summer?

Who loves tomatoes in the summer?

::raises hand::

Tomatoes from the garden have to be one of the most delicious things. I don’t think it gets much better.

Today I am stealing someone’s recipe.

Well, maybe not stealing, but using and enjoying immensely.

Steph over at Steph’s Bite by Bite made this amazing Roasted Tomato Basil Soup, and as soon as I saw it I knew I had to try it.

Not only am I a HUGE tomato fan fanatic, but I also have to stick to rather soft food at the moment. I knew this would be a winner.

I changed up the recipe just a tad from the original, but I promise the results would be perfect either way.

Adapted from Steph’s Tomato Basil Soup here.

Ingredients:

  • 3 cups yellow and red tomatoes (from the garden) – I included both heirloom, cherry, and roma
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 teaspoon garlic salt
  • 1 teaspoon red pepper flake
  • 1 tablespoon ground jalapeno pepper (not the vegetable pepper, but like ground black pepper find it here)
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley

Preheat oven to 400º

Place your tomatoes on a jelly roll pan so that the juices don’t go all over your oven. Pour about 1 1/2 tablespoon of the olive oil over top of the tomatoes and lightly salt and pepper them.

Let them roast for about 20 minutes. Now, my tomatoes were from the garden so they had a lot of liquid in them. Don’t get rid of that liquid!

In a large pot, put the remaining olive oil. Heat over medium high heat and then put in your onion and garlic. Cook them for about 4-6 minutes until the onions are just slightly browned.

Add in the roasted tomatoes with their juices, canned tomatoes with the juices as well, and all your spices and herbs.

Bring the soup to a boil and then turn down to a simmer. Partially cover your pot and cook for about 20-30 minutes until soup is nice and hot.

With an immersion blender, blend the soup until you have your desired consistency. I left some chunks in mine, because I love my sauces and salsas and all things tomato a little more chunky.

Serve with whatever you like. Mine was served with some cheese and crackers.

Steph did an amazing job with this recipe and I am SO happy that I found it. Was so delicious and so easy to make on a weekday! Have to love that!

I am off to golf now! Have a great weekend everyone!

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