ROASTED GARLIC + TOMATO BASIL SOUP

TIS. THE. SOUP. SZN. Growing up, Tomato Basil soup was my favorite thing to order, and as an adult – it still is! There is just something about a homemade soup that instantly comforts. This recipe is not only easy, but it’s incredibly delish. I used all organic ingredients, including the chicken broth. As you’ve seen, my pantry is quite literally stocked with their organic Chicken, beef, and veggie broths. When it comes to store ought, they’re my go to choice. By the way, if you want to make this recipe completely veggie friendly, use their Vegetable broth instead of chicken broth, and there ya go! Recipe below – can’t wait to hear what you think!

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Ingredients

3.5 lbs of tomatoes, cut into quarters/chunks (use whatever you’ve got, and I keep the skin on personally)
4 cups chicken or veggie broth
1 28-ounce can of plum tomatoes with juice
1 onion, chopped
1 head garlic, sliced in half
6-8 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1/2 cup fresh basil, chopped
salt + pepper to taste
extra virgin olive oil
4 tbsp salted butter
Parmesan cheese, freshly grated
heavy cream, optional

Method

Preheat oven to 400 degrees
Place tomatoes on a large baking sheet and drizzle with olive oil, a big pinch of salt and pepper. Toss to coat. Drizzle halved garlic with evoo (extra virgin olive oil), season with salt and pepper, then wrap in foil. Place both the tomatoes and garlic in the oven,& roast for 45ish minute
Heat butter + 2 tbsp of olive oil in a large pot over medium-low heat. Add in onions and sauté until translucent. Add in minced garlic, being careful not to burn, and stir for a minute until fragrant, then turn the heat to low
Add in the roasted tomatoes + any juices from those gorgeous jammy tomatoes, squeeze roasted garlic, chicken or vegetable broth, canned tomatoes + juice, fresh basil, thyme and oregano, and salt + pepper to taste. Bring to a simmer and let it chill for 40-45 minutes with the lid off
Using either a high-powered blender or immersion blender, blend until smooth. Season some more if needed with salt and pepper. Serve immediately with crusty bread, a drizzle of heavy cream, freshly grated Parmesan, and basil

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Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings