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HOMEMADE Roasted Fresh TOMATO SOUP
About 1-1/2 lbs tomatoes, fresh, cut into pieces (I used Roma, cuta into quarters)
1/2 cup sweet white or yellow onion diced………. 1 TB olive oil
2 TB garlic, chopped or crushed…………………….1 tsp black pepper
1 tsp Kosher or pink Himalayan salt……………….. 1 TB butter
About 8 leaves fresh basil (or 2 tsp dried basil leaves, crushed)
1 TB all-purpose flour…………………………………1 TB granulated sugar
1/2 quart ((4 cups) tomato juice ~oe~ V-8 juice ~or~ Snappy Tom
Optional: 1/4 to 1/2 cup heavy cream.~or~ sour cream (I used plant based)
***
Preheat oven to 450. Line a baking sheet with foil ~ spray with non-stick spray and set aside.
Put all the roasted tomato mixture into your food processor (with the basil)
and blend mixture on high speed until smooth (about 50 seconds).
In a large pot, melt butter over medium-high heat. Add flour to melted butter and whisk to combine. Cook just until butter and flour mixture is golden brown (30-40 seconds). Whisk in tomato juice (or whatever tomato liquid you're using) and sugar. Then, add blended tomato mixture and whisk to combine. * (If desired {for a creamier soup} this is when you’d whisk in the heavy cream or sour cream) .Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.
Makes about 2-3 soup bowls ~or~ 3-4 soup mugs. This recipe can easily be doubled
About 1-1/2 lbs tomatoes, fresh, cut into pieces (I used Roma, cuta into quarters)
1/2 cup sweet white or yellow onion diced………. 1 TB olive oil
2 TB garlic, chopped or crushed…………………….1 tsp black pepper
1 tsp Kosher or pink Himalayan salt……………….. 1 TB butter
About 8 leaves fresh basil (or 2 tsp dried basil leaves, crushed)
1 TB all-purpose flour…………………………………1 TB granulated sugar
1/2 quart ((4 cups) tomato juice ~oe~ V-8 juice ~or~ Snappy Tom
Optional: 1/4 to 1/2 cup heavy cream.~or~ sour cream (I used plant based)
***
Preheat oven to 450. Line a baking sheet with foil ~ spray with non-stick spray and set aside.
- Combine tomatoes, onion, and garlic in a large bowl. Toss with olive oil, salt and pepper and stir until evenly distributed. Then spread tomato mixture on prepared baking sheet in a single layer and roast for 15 minutes. Flip with metal spatula, and roast another 15 minutes until slightly charred.
Put all the roasted tomato mixture into your food processor (with the basil)
and blend mixture on high speed until smooth (about 50 seconds).
In a large pot, melt butter over medium-high heat. Add flour to melted butter and whisk to combine. Cook just until butter and flour mixture is golden brown (30-40 seconds). Whisk in tomato juice (or whatever tomato liquid you're using) and sugar. Then, add blended tomato mixture and whisk to combine. * (If desired {for a creamier soup} this is when you’d whisk in the heavy cream or sour cream) .Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.
Makes about 2-3 soup bowls ~or~ 3-4 soup mugs. This recipe can easily be doubled
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