When I played around with this recipe it was my plan to include it in my Lenten Season – 45 Days of meatless recipes. But then I realized that today is National Homemade Soup Day, and what better way to say yeah than a big, beautiful bowl of Tomato Soup.
Tomato Soup is a favorite in our house as a great Catholic Friday meal. We especially love to have Tomato Soup with Grilled Cheese Sandwiches. I haven’t a clue why the two go together so well, they just do. While I have several tomato soup recipes that rely on canned tomatoes as a base, this soup is truly homemade as in you roast your own tomatoes. Gotta love that, right?
Roasted Tomato Soup with Fresh Basil and Croutons
3 1/2 lbs Tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
Herb Flavored or Parmesan Cheese Salad Croutons
Basil Leaves, thinly sliced for garnish
Heat oven to 400 degrees. Lightly spray a 15-inch by 10-inch rimmed baking sheet with cooking spray. Set aside.
Slice tomatoes in half and arrange on the baking sheet. Peel and quarter the onions, spread on baking sheet with tomatoes. Peel and slice garlic cloves in half. Scatter on the same baking sheet.
Drizzle olive oil over the vegetables. Sprinkle with thyme, salt and pepper. Toss to coat.
Roast in the heated oven until tender, about 25 minutes, stirring once half-way through. Cool slightly.
Working in batches, blend tomato mixture and basil leaves in a blender until smooth. Pour each batch into a large sauce pan. Once everything had been processed, heat over medium-heat until hot.
Ladle soup into bowl, garnish with thin sliced basil leaves. Pass the salad croutons for additional garnish and wonderful crunchy texture.
Note: To create pretty ribbons of basil, stack 5 or so leaves together. Roll tightly lengthwise like a little cigar. Thinly slice to create ribbons, separate with a light toss and enjoy as a garnish.