Not From a Can? Tomato Soup

Trying to grow a garden in Canada is tedious at the best of times.  If the weather cooperates and the growing season is moderate, you can usually get a few home-grown items before the snow flies.  It doesn't stop us however from getting excited each Spring, looking forward to giving gardening another go.  The following is a few snapshots of our yard/garden over the last few years.  Tomatoes are a staple in my garden and in my pantry.  The tomato soup recipe that follows is worth the effort of making it from scratch.

Creamy Tomato Soup

1 can whole tomatoes (or 8 medium tomatoes, see note at bottom of recipe)

2 Tbsp extra virgin olive oil

Salt + Pepper

1 Tbsp butter

1 onion, chopped

3 garlic cloves

1 medium carrot, diced

1/8 tsp red pepper flakes

1/3 cup heavy cream

1 Tbsp chopped fresh basil or parsley

Preheat the oven broiler.

Strain tomatoes, reserving the juices.  Cut the tomatoes in half and spread over a small rimmed baking sheet.  Drizzle with 1 Tbsp of oil and season with salt and pepper.  Broil until the tomatoes begin to caramelize, about 10 minutes.

In a large pot, heat the remaining 1 Tbsp oil and the butter over medium heat.  Add the onion, garlic, and carrot and cook until softened, about 10 minutes.  Add the roasted tomatoes, reserved juices, and red pepper flakes and simmer for 15 minutes.

Stir in cream and remove from the heat.  Puree soup until smooth.

Garnish with basil or parsley and serve immediately.  Cooled soup can be stored in the fridge for up to 3 days, or soup can be frozen for up to 1 month.

NOTE:  If using fresh tomatoes, cut them in half, squeeze juice out of tomatoes, reserve juice.  Roast as per instructions, and add reserved tomato juice as per recipe.  I don't bother peeling the tomatoes as I like the extra texture it provides to the soup.  The soup may be a little thicker, so you may want to add a little extra water or vegetable stock.

Love,

Twin B
xoxoxoxoxo