This past week of being sick has been the worst. Coughing. Hard, loud, painful coughing. Makes it difficult to eat sometimes. Nothing too hard. Nothing that takes too much chewing. Pretty much soup, ramen noodles, and soft foods. Not so bad as long as I don't have to venture out in this cold, but empty pantry because being home for the holidays.
I like to keep homemade frozen meals on hand at all times. It makes cooking and eating for 1 much more enjoyable. Don't I don't have to mention it adds more variety to my meals. With being sick and it being cold outside, I want my roasted tomato soup, which I try to keep on hand during the winter months. Too bad I already ate my stores. I guess have to make more! I'm not much of a soup person, but this recipe is warming and satisfying. I prefer it smooth. Others may prefer it chunky. Tasty either way.
Roasted Tomato Basil Soup
Makes 6-8 servings
Makes 6-8 servings
1 1/2 pounds Tomatoes, quartered
1 medium Onion, chopped
1 medium Carrot, chopped
3 Garlic Cloves, chopped
10 Basil Leaves, chopped
1 (28 oz) can Whole Tomatoes or Diced Tomatoes
1 tbsp Dried Thyme
1/2 - 1 cup Chicken or Vegetable Broth
4 tbsp Olive Oil, divided
Salt, to taste
Pepper, to taste
- Preheat oven to 400F. In a casserole dish, combine fresh tomatoes, salt, pepper, and 2 tbsp olive oil. Roast for 40 minutes. You want to use a dish with sides because you want to catch all of the delicious juices.
- Heat 2 tbsp olive oil over medium heat. Add onion, carrot, and garlic. Cook for 10 minutes, until soft.
- Add roasted tomatoes plus juices, canned tomatoes, basil,thyme, salt, pepper, and chicken broth. Bring to boil. Reduce heat to low, simmer for 40 minutes.
- Using a blender or immersion blend, blend until smooth.
- Taste for seasoning.
- Top with fresh grated Parmesan cheese. Serve with grilled cheese sandwich.