As a child, one of my favorite lunches was a super cheesy grilled cheese with ketchup on it (okay I know that’s weird but I loved it) with a hot bowl of tomato soup to dip it in. I LOVED the Campbell’s tomato soup out of a can….you know the stuff…it comes out in a gelatinous glob and has a vague flavor of aluminum…oh man was it delicious. When I was sick, that was my go-to! To this day, when I crave comfort food, that good old stand-by is at the top of my list. But now, instead of reaching for the canned stuff, I make my own rich, creamy and delicious Roasted Tomato Basil Soup. It’s got all of the nutrition that a great soup should have, but none of the nasty ingredients (think corn syrup and MSG, and not to mention the BPA from the can).
Tomatoes are a special food in that they contain massive amounts of lycopene, an anti-oxidant that’s said to help reduce risk of heart disease, macular degeneration, and certain types of cancer. In fact, tomatoes are the most concentrated food source of lycopene out there. Additionally, the when you cook the tomatoes, the lycopene is more readily absorbed by the body. And I have another FANTASTIC piece of news for you. When you combine those cooked tomatoes with some fat, the lycopene is even MORE readily absorbed by the body. BONUS! Shout out to the fat-lovers out there. In case you haven’t heard, I’m SO over the fat-phobia.
I should tell you that I almost didn’t try to come up with this recipe. Why? Because I really love the canned stuff. I know it’s kind of gross, but it makes me nostalgic. And sometimes the emotions we associate with food have just as much to do with how much we enjoy the food as the taste does. I was doubtful that I could come up with a recipe that tasted similar enough to what I remembered from my youth, that it would bring back those feelings of comfort. I’m happy to tell you that this soup ended up better than the canned junk I remember. Of course it tasted better, but it was still just familiar enough to take me all the way back. This one is a keeper.
- 10 Roma Tomatoes
- 1 large onion, diced
- 5 cloves of garlic, minced
- 6 carrots, peeled and chopped
- 3 tbsp ghee (or coconut oil)
- 2 tbsp dried oregano
- 4 tbsp dried basil
- 2 bay leaves
- sea salt and pepper to taste
- 4 cups stock (I used chicken but vegetable will work as well)
- half and half or heavy cream to garnish (optional)
- fresh basil to garnish
- Preheat your oven to 400 degrees F.
- Halve the tomatoes and spread them out on a sheet tray. Season with sea salt and pepper.
- Sprinkle 1 tbsp of the dried oregano and 2 tbsp of the dried basil on the tomatoes.
- Pop them in the oven and roast for 25-30 minutes until the tomatoes have shriveled and turned a deep red color.
- In the mean time, heat a large pot over medium heat on the stove top.
- Add the ghee or coconut oil into the pot and let it melt.
- When the fat is hot, add in the onions, carrots and garlic. Season generously with sea salt and pepper.
- Add in the remaining 1 tbsp of dried oregano and 2 tbsp of dried basil to the pot.
- Stir and let saute, stirring occasionally for 8-10 minutes.
- Add the stock and bay leaves into the pot.
- When the tomatoes have finished roasting, remove them from the sheet tray and add them into the stock pot with the vegetables and stock.
- Remove the pot from the heat and fish out your bay leaves.
- Blend until smooth. I use my immersion blender because it's amazing. But if you don't have one, you can use your blender. Just make sure to do it in small batches.
- When the soup is completely smooth, return it to the heat and let it simmer for another 20-30 minutes.
- Taste and season with sea salt and pepper.
- To serve, drizzle in some cream and sprinkle on some fresh basil. Enjoy!
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.