Roasted Tomato-Basil SoupJanuary 7, 2016
I set out to create a soup full of tomato flavour, perfect for a wintery day. By combining lots of ripe Roma tomatoes, rich sundried Italian tomatoes and a can of organic fire-roasted whole tomatoes, I was able to ramp-up the flavour and create a full-bodied and delicious soup. I have two secret ingredients that always add that little extra touch to my soups: some lemon juice to add a little brightness, and a touch of maple syrup to round out the flavours and add a little more body and richness. (Just be careful to add both in small amounts at a time and: taste, taste, taste!)
For: 10 people
- 20 ripe Roma tomaties
- 28oz can Muir Glen (or other brand) Organic Fire-Roasted Whole tomatoes
- 8.5oz jar sun-dried tomatoes in oil, drained
- 1 large celery root
- 2 onions
- 3 carrots
- 3 stalks celery
- 1 bunch parsley
- 3 cloves garlic crushed
- 1 bunch fresh basil
- 1 tbsp dried dill
- 1½ tsp salt or more to taste
- ¾ tsp freshly-ground black pepper or more to taste
- 1-2 tsp lemon juice
- 1 dash maple syrup
- 1 pinch dried red hot pepper (o
- Make vegetable broth: wash celery root and with sharp knife cut off outside. Cut in quarters. Peel onions and cut in quarters. Wash carrots and cut in thirds. Wash celery and cut in thirds. Wash parsley. Place all of these vegetables in 8-quart stock pot and cover with water (bring water approximately ⅔ of the way to top of pot). Add the sundried tomatoes, the dill, and the bunch of parsley to the broth as well. Cook for 30 - 45 minutes. (This is a great vegetable stock to use as a base for many soups. Just omit the sundries tomatoes.)
- While broth is cooking, prepare Roma tomatoes. Preheat ovens (if you have two ovens, use both. If not, rotate rack) to 450 degrees Fahrenheit. Line two baking sheets with parchment paper and brush lightly with olive oil.
- Cut tomatoes into quarters. Place in single layer on prepared cookie sheets. Brush tops of tomatoes lightly with olive oil (or spray with olive oil cooking spray). Sprinkle with freshly ground pepper and salt.
- Roast the tomatoes for approximately 30 minutes (check them after about 20 minutes) until they are lightly browned on top and they have started to release some juice.
- Take the broth off the stove. Remove the pieces of celery root, carrot, celery, parsley and most of the onion from the pot (you can leave some onion in there.) Leave all of the sundried tomatoes in the broth.
- Add the oven roasted tomatoes and the 28-oz can of organic fire-roasted whole tomatoes to the pot with the broth and sun-dried tomatoes.
- Return to a low flame. Add the leaves from one full bunch of fresh basil and 2-3 cloves of crushed garlic. Using a hand immersion blender, blend until smooth. Add the salt, pepper, pinch of hot pepper, lemon juice, and dash of maple syrup. Cook for approximately 30 minutes.
- Taste. Adjust seasonings, adding either more salt, pepper, hot pepper, lemon juice, or dash of maple syrup to taste.