Homemade Tomato Soup
Ever since I started to make homemade soups, I was excited to try to make tomato soup. Both hearty and healthy, homemade tomato soup should definitely be a staple in our food traditions. This Roasted Tomato Soup recipe is one to remember as we aren’t strangers to tomatoes and garlic.
A perfect summer soup recipe, its so refreshing during hot weather as it can be served cold. Kind of like a blended gazpacho. Being broth based, there isn’t anything creamy going on, making this soup recipe a great travel staple.
Roasted Tomato Soup Ingredients
8-10 plum tomatoes, halved lengthwise
8 cloves garlic, chopped
4 tablespoons olive oil, divided
1 medium sweet onion, chopped
½ cup white cooking wine
32 oz chicken broth
2 tablespoons chopped basil leaves
1 tablespoon agave nectar
Preheat oven to 425 degrees. Place tomatoes cut side up on a baking sheet. Combine 2 teaspoons garlic and 2 tablespoons olive oil. Brush over tomatoes. Sprinkle with salt and pepper and roast 30 minutes.
Saute onions and garlic in olive oil on medium heat for 5 minutes. Add wine, increase heat to high and reduce until almost dry. Add broth and roasted tomatoes. Cook down for a few minutes, until reduced by about a fourth. Puree mixture and pour into large pot. Add basil and agave. Salt and pepper to taste. Cook until heated through over medium heat.
Serve warm or cold, topped with a sprinkle of freshly grated Parmesan cheese.
Making homemade soups has become something I really enjoy doing. Believe it or not, I wasn’t even a soup eater until I started making them at home. Nor was Daddy D – we just didn’t enjoy soup all that much. But, it’s a great way to add vegetables into your diet and easy to experiment with flavors. My other favorite homemade soup is this Potato Leek Soup.
Do you guys make soup at home? What’s your favorite kind? I think next I want to try the California regular – Chicken Tortilla Soup.