I'm one of those people who lives to eat rather than eating to live. I love good food, and I love sharing healthy and delicious recipes.
The Perfect Fall Soup
I don't know about you, but as soon as the weather starts to get that familiar autumn chill in the air, I start craving delicious soups.
My tomato plants have done a great job of producing this year, and I thought a rich tomato soup would be a perfect way to take advantage of those fresh, plump garden tomatoes.
This soup fulfilled my craving in so many ways. Before I even tasted it, it had won me over with its tantalizing smell, its beautiful vibrant color, and a texture that I could hardly wait for my mouth to experience.
This soup did not disappoint. The rich and potent flavors of the tomatoes, basil, and garlic combined with a thick and creamy texture makes for the perfect comfort food on a chilly day. It felt like I had just wrapped my insides in a warm furry blanket.
Although this soup recipe happens to be vegan-friendly, I do indulge in the world of dairy from time to time, and I have to say that the pairing of a sharp cheddar grilled cheese sandwich with this soup was absolutely divine.
So whether you're a true vegan or you'd rather add a little grilled cheese to this celebration for your taste buds, this soup is definitely worth trying—and it's super easy to make!
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Serves up to six people
- 6 pounds tomatoes
- 2 carrots
- olive oil
- 1 medium onion, diced
- 10 garlic cloves, minced
- 3 ounces fresh basil leaves
- 2 teaspoons oregano
- 1 teaspoon paprika
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- Preheat oven to 450°F.
- Cut tomatoes into chunks that seem suitably sized for roasting. Do the same with the carrots. Put them all together in a bowl, and drizzle with a liberal amount of olive oil. Then sprinkle with salt and pepper (to your liking). Mix well enough so that all tomatoes and carrots are coated with oil and so that the salt and pepper are distributed fairly equally on the vegetables.
- Transfer to a large baking sheet or two. (You want to make sure there is only one layer of vegetables, but having the vegetable sheet filled with vegetables pretty close together helps them to have a roasted taste while still remaining moist and juicy for your soup. This is kind of going to be like a mix of roasting and steaming vegetables in your oven.) I put wax paper down on my cookie sheet first in order to facilitate easy clean-up. Cook in preheated oven for about 30 minutes, and then let cool for several minutes.
- Dice your onion and mince your garlic while you are waiting for the vegetables to roast/cool. This is also a good time to chop up your fresh basil so it's ready to go into the soup.
- Put your roasted vegetables in a food processor or a high quality blender. I used my Blendtec, and it worked great. Blend until soup reaches the texture that you desire. You may want to add a little bit of water to blend, but be careful not to add too much and lose the potency of your roasted tomato flavor. (I wanted my soup to be thick, so I was careful not to blend too long or add too much water, but you can adjust the amount of water and time blending to your liking.)
- In a large pot, heat a small amount of olive oil over medium heat. Then add in your onions and garlic, cooking them for just a couple minutes until they have a golden color.
- Pour in your roasted tomato and carrot mixture. Add in your basil, oregano, and paprika. Bring to a boil, and then lower heat, letting soup simmer for about 15 minutes.
- Transfer this delicious soup to serving bowls and enjoy! Add a grilled cheese sandwich on the side if you desire.
Which Type of Tomatoes Are Best for This Soup?
I have a feeling that some of you may be wondering which variety of tomatoes is the best for this soup. My answer is going to be both specific and nonspecific at the same time. Sorry for being a little ambiguous, but I'm sure you'll understand as you read a little further.
Everybody who has ever tasted a tomato fresh from the garden knows that there is a huge difference between a fresh garden tomato and a tomato from the store, so my preference for this soup would be a tomato fresh from the garden. That being said, if tomatoes from the garden aren't available, I'm sure that a soup made from store-bought tomatoes will still be delicious.
As far as the variety of tomato to use, I used a variety of tomatoes from my garden, including heirlooms, lemon boy, red pear, and tumbling toms.
If I were shopping at the store, I'd definitely say heirlooms would be my number one choice, but many people also like to make tomato soups from romas.
Fresh Is Best for Herbs
Much like how store-bought tomatoes will never be able to compare to garden tomatoes, there is a huge difference between fresh herbs and dried herbs—so, if at all possible, get your hands on some fresh basil.
You'll be grateful you did as soon as you smell it, and even more grateful when you taste it.
While garlic is technically a vegetable, not an herb, I also strongly recommend using fresh garlic cloves rather than garlic powder if you want to get the best flavor for your soup.
© 2019 Rebecca Young